Why plantains? Because they’re great for a change. They are such a staple in Panama, I just had to do my own recipe as a tribute.
Crispy Hash Brown Plantains
This is such a good option for a starch at your meal. I made this for a side for supper, but it would be great for breakfast with eggs and bacon.
Ingredients
- 2 -3 TBSP lard, butter, or coconut oil
- 2 green plantains, peeled and grated (I used the processor)
- Granulated garlic powder
- Tony Chachere's original seasoning
- 1/4 cup grated Parmesan cheese (optional)
Instructions
- In a large skillet melt your fat of choice!
- Place the grated plantains in a thin layer (like a pancake) on the bottom of the pan, pressing down.
- Sprinkle on the seasoning.
- Cover and cook until brown on the bottom, then flip and press down on the "pancake".
- Sprinkle with seasonings again, cover and cooked until brown and crispy.
- Note: To peel green plantains, cut the ends off, then cut into two pieces. Split each piece down the middle, and peel away the skin. If you use parmesan, mix it with the grated plantains before you put them in the skillet, or wait until after you flip the pancake and sprinkle it on top.