Plantain hash browns made with shredded green plantain and ripe plantain.
It’s not too sweet since only one ripe plantain is used and helps bind everything together.
Recipe (makes approximately 6-7 hash browns)
Ingredients
4 green plantains
1 ripe plantain
2 tsp onion powder
1 tsp sea salt
2-3 tbsp oil for frying
Directions:
1. Peel the green plantain and grate them. Rinse and squeeze excess starch from the shreds.
2. Grate the ripe plantain and add to the shredded green plantain. This helps bind and give a nice flavor balance.
3. Add salt, onion powder and any preferred optional spices. Toss gently until evenly seasoned (don’t overmix).
4. Shape into hash browns and place onto a parchment lined baking sheet and freeze for about 15 minutes to help it firm up or refrigerate for about 30 minutes.
5. Preheat the oven to 350 degrees F. Heat oil on a pan and fry until lightly golden on both sides. Transfer to the oven and finish cooking through, about 10-15 minutes. Enjoy! 💚
Making plantain hash browns is a wonderful way to enjoy the unique flavors of both green and ripe plantains. From personal experience, one key step that makes a big difference is rinsing and squeezing out the excess starch from the shredded green plantains. This helps prevent sogginess and results in a crispier texture after frying. Also, allowing the shaped hash browns to freeze for 15 minutes on a parchment-lined tray is a game changer. This brief chilling period firms up the patties so they hold together better during frying and baking. I’ve found that if you skip this step, the mixture can become a bit too delicate and break apart easily. While the recipe calls for onion powder and sea salt, feel free to experiment with additional spices such as garlic powder, smoked paprika, or a pinch of cayenne for a bit of heat. These subtle flavor boosts can elevate the hash browns and make them even more savory. Another tip: use a non-stick skillet with a moderate amount of oil heated properly before adding the hash browns. This ensures an even golden crust forms on both sides without sticking. After pan-frying, finishing them in a 350°F oven for 10-15 minutes cooks them through evenly without burning. Overall, making plantain hash browns is a great twist on traditional potato hash browns, offering a Caribbean flair that’s naturally gluten-free and packed with nutrients. The balance of the slightly starchy green plantain with the mild sweetness of the ripe plantain creates a satisfying and flavorful breakfast or side dish option. Give it a try—you might just find it becomes a new favorite!