Yeast Free Plantain Hash Browns
Green plantains step in as the star here, delivering that satisfying crispy-edged, tender-centered hash brown experience without a single grain or leavening agent in sight. Wringing out as much moisture as possible from the grated plantain is the real secret — it's what gives each patty that deep golden crust when it hits the hot coconut oil. Turmeric and ginger add a warm, subtly earthy backbone, while the grated onion and garlic keep things savory and aromatic all the way through. Because the ingredient list is so clean and straightforward, there's no need to scan labels for hidden additives or fermented ingredients that can sneak into packaged alternatives. These patties cook up beautifully in a cast-iron or standard skillet, and the coconut oil gives the exterior a faintly rich, slightly nutty finish that pairs perfectly with a scatter of fresh parsley. Whether you're serving them alongside eggs or stacking them as a base for something more elaborate, they hold together well and reheat like a dream.
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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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