This recipe was developed by Cissy Stanko, a member of the Bok Tower Gardens Education Team.
Green bananas and plantains are a great substitute for potatoes. This recipe is a favorite at my house when we want to splurge and use coconut oil for sautéing these delicious hash browns.
Start by selecting very green bananas or plantains. At this stage, they are firm and starchy and have not started to sweeten.
Green Banana Hash Browns
- 4-5 medium green bananas
- ½ tsp salt
- ½ tsp black pepper
- 2-3 tbsp coconut oil
- Peel uncooked bananas by cutting off each end. The peel is easier to remove in sections so slice through the outer peel lengthwise 3 or 4 times. Try not to cut into the banana. Slide your thumb between the peel and the inner fruit to remove peel. See alternative peeling method below.
- Shred bananas with a grater.
- Heat pan over medium heat and add coconut oil.
- Once oil is heated, you can either spread the shredded bananas in a thin layer or press them into individual patties depending on your preference. Add salt and pepper to the top side and allow it to cook for about 6-7 minutes. The bottom should be crisp and starting to brown.
- Using a spatula, flip the hash browns and allow the other side to cook for about 6-7 minutes. Sprinkle with salt and pepper.
- Serve hot with breakfast or any time of the day!
- Alternatively, you can boil the whole, unpeeled bananas in a stockpot for 20 minutes. Allow them to cool until they are cool enough to handle, about 15 minutes, then grate. The advantages to this method are that while it is an added step, the bananas are much easier to peel and they require half the amount of oil to cook. Sautéing them only takes about 1-2 minutes on each side since the banana is already cooked. The finished product will have a smoother texture. The disadvantages would be that you will need to use 2 pots and about 6 cups of fresh water. Both are delicious!