Wheat Free Plantain Hash Browns

Total time35 min

Prep time15 min

Cook time20 min

4.5

(20)

Green plantains step in as the star here, delivering that satisfying crispy-edged, tender-centered hash brown experience without a single grain of wheat in sight. The trick is wringing every last drop of moisture from the grated plantains before they hit the pan — that extra step is what gives each patty its deep golden crust and keeps them from falling apart. Turmeric and ginger bring a warm, earthy backbone to the mix, while grated onion and garlic make the whole skillet smell absolutely incredible. Coconut oil adds just a hint of richness and helps the patties develop that irresistible caramelized exterior you'd expect from a classic diner side. These are naturally free from any flour or starch binders, so the ingredient list stays clean and straightforward. Finish with a scatter of fresh parsley and a pinch of extra salt, and you've got a side dish — or honestly, a full breakfast — that nobody will believe came together so simply.

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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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