Walnut Free Plantain Hash Browns
Green plantains step in as the star here, delivering crispy, golden patties with a satisfying bite that rivals any potato-based version you've had. The shredding and wringing process is the real secret — squeezing out as much moisture as possible is what gives each patty those irresistible crunchy edges and a firm, cohesive center. Turmeric and ginger bring a warm, earthy depth that makes these feel anything but plain, while the grated onion and garlic work their way into every shred for flavor all the way through. Coconut oil is the cooking fat of choice, and it handles the medium heat beautifully, helping each side develop that deep golden crust without burning. The ingredient list is refreshingly short and completely free of tree nuts, so there's no label-scanning or substitution stress involved — just straightforward, whole-food cooking. Finish with a scatter of fresh parsley if you want a little brightness, or serve them as-is alongside eggs, a grain bowl, or really anything that could use a crispy, savory companion.
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Learn more →Ingredients
4 servings
- 2 large green plantains (about 1 ½ lb total), peeled
- ½ small yellow onion, finely grated
- 2 cloves garlic, minced
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- ¾ tsp fine sea salt, plus more to taste
- 3 tbsp coconut oil, divided
For serving
- 2 tbsp fresh parsley, finely chopped (optional)
Instructions
- 1
Trim the ends off the plantains and score the skin lengthwise with a knife. Peel away the skin — green plantains can be stiff, so use your fingers to pry the skin off in sections.
- 2
Grate the plantains on the large holes of a box grater (or use the shredding disc of a food processor) into a large bowl. Add the grated onion, minced garlic, turmeric, ginger, and salt, and toss until evenly combined.
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