Xanthan Gum Free Plantain Hash Browns
Green plantains are the unsung hero of the breakfast table, and when shredded and pan-fried in coconut oil, they turn into something genuinely crave-worthy — crispy on the outside, tender within, and packed with savory depth from garlic, turmeric, and ginger. Unlike potato-based versions that sometimes rely on binding additives, these patties hold together through a simple but crucial technique: wringing every last drop of moisture out of the shredded plantain before shaping. That step is the real secret, and it makes all the difference between a patty that falls apart and one that crisps up beautifully in the skillet. The warm golden color from the turmeric makes them look as good as they taste, and the whole thing comes together with just a handful of whole, recognizable ingredients — nothing processed, nothing hidden. Coconut oil gives each patty a subtly rich finish that pairs perfectly with the mild sweetness of the green plantain. Finish with a scatter of fresh parsley and you've got a breakfast side that feels special without requiring much effort at all.
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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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