Plantain Hash Brown- Turkish Style, Inspired by Potato Kunafa
Here is an easy and complete breakfast recipe for Plantain Hash Brown in Turkish Style. This recipe is inspired by Savory Potato Kunafa. The Turkish style of making Hash Brown is different from the American style of making it. The Turkish Hash brown is thicker with a cheese filling in between.
For this recipe, I have substituted potatoes with plantains. Green plantains are an excellent source of complex carbs. Green plantains are also a top source of resistant starch, a type of fiber that’s not found in many foods. Resistant starch passes through your system largely undigested, so blood sugar levels rise more slowly after you eat it than when you eat other types of carbs. Plus, resistant starch helps maintain a healthy microbiome in the gut because it feeds the body’s good bacteria.It also helps with the feeling of fullness after meals.
Green plantains form part of indian diet to a great extent. There are different cuisines in different states of India where plantain is the key ingredient. And hence they are mostly available in an indian kitchen. And this recipe gives you an opportunity to sneak in the benefits of Plantain in a very popular breakfast item of Hash Brown which normally uses potatoes. You can change the quantity and the type of cheese(vegan/regular/low fat) as per your liking.
Another good part about this recipe is the ease in making it. This involves simple pan cooking with a very few ingredients. For my version of Turkish style Plantain Hash Brown, I have used flax egg as a substitute to regular egg. But you are free to use any egg replacer that you may have in hand. Egg helps to bind the mixture, so any type of egg replacer works here. For example, you can mix chickpea flour in water and add.
The turkish recipe for kunafa as a dessert is more popular. This is a savory version of sweet kunafa. For this recipe, you can substitute kataifi (type of turkish vermicelli) with vermicelli.
Please check some other breakfast recipes of mine here and leave your comment to help me get your feedback.
NO-FAIL RECIPE FOR INSTANT OATS RAVA IDLI
MOONG PALAK DHOKLA, LENTIL SPINACH STEAMED CAKE
Plantain Hash Brown (Turkish Style), Inspired by Potato Kunafa
- 2 Nos Green Plantain
- ½ tsp Red chilli flakes
- 1 tsp Salt
- ½ tsp Turmeric
- ½ tsp Crushed Black Pepper
- 1 tbsp Corn meal
- 1 tbsp Flax seed meal
- 3 tbsp Water
- 1 tbsp Olive oil or any cooking oil
- 1 tbsp Vermicelli or kataifi or phyllo dough pastry
- 1 cup Mozzarella Cheese. You can use cheddar, kashar or fresh mozzarella or any combination of cheese.
- Add 2 cups of water to a Pan.
- Cut each plantain into 2 pieces and add to water.
- Cover and let it boil for 5 minutes.
- After 5 minutes, the plantain should be fork tender but firm.
- Take it out and let it cool slightly. Then peel off the skin.
- Grate plantains using the medium side of your grater.
- Add Red chilli flakes, salt, turmeric, crushed pepper and corn meal to it.
- Mix everything.
- In a small bowl, take flax seed meal.
- Add 3 tbsp of water to it.
- Mix properly and let it rest for 5 minutes. It will turn into a gel.
- Add this flax egg to the plantain mixture.
- Mix everything till well incorporated.
- Tale a 6 inch skillet. I have used a cast iron skillet. But you can use any skillet or pan that you have.Add 1/2 tbsp oil and spread on the base and sides of the skillet.
- Spread 1/2 tbsp vermicelli in the base. Traditionally kataifi is used which is shredded phyllo pastry dough.
- Layer about a cup of plantain mixture in the base.
- Press it firmly using a spatula or wet palms.
- Add a layer of cheese on top of the plantain Layer.
- Add another layer of Plantain (about 3/4 cup)
- Press firmly.
- Sprinkle some vermicelli.
- Now keep the skillet on low-medium flame.
- Cook for about 7 minutes.
- After 7 minutes, flip it over using a plate.
- Again add 1/2 tbsp oil in the skillet.
- Spread 1/2 tbsp of vermicelli.
- Cook the flipped side for 5 minutes till that side also turns brown
- Slice and serve hot.
4 servings per container
- Amount Per ServingCalories206
- % Daily Value *
- Total Fat
- Saturated Fat 0.69g 4%
- Cholesterol 5.09mg 2%
- Sodium 708.29mg 30%
- Potassium 498.35mg 15%
- Total Carbohydrate
- Dietary Fiber 3.39g 14%
- Sugars 14.27g
- Protein 10.62g 22%
- Vitamin A 11%
- Vitamin C 28%
- Calcium 26%
- Iron 8%
- Magnesium 12%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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