Green Banana Hashbrown
A fun (and delicious) Caribbean twist on the classic American breakfast. Instead of the traditional potato, try this delicious and alkaline green banana hash brown and switch up your usual breakfast routine.
Ingredients
- 2 Burro Bananas or regular green banana
- 1/2 Red Onion or shallot sliced very thin
- Garlic grated, omit for alkaline
- 3 cloves Black Pepper to taste
- 1/4 tsp Pink Himalayan Salt to taste
- 1 Teaspoon Grape seed oil sub avocado oil
Instructions
- Cut off both ends of the green banana and make an incision down the middle. Carefully peel away the skin.
- Carefully grater the banana. *Optional* I like to use a nut milk bag to squeeze out an excess liquid the bananas may carry but this is not mandatory. In a small bowl, add some salt to the grated hash brown as it will act as a squeezer and naturally draw any liquid that may linger.
- In a pan of hot grape seed oil, sautéed the onion and garlic until fragrant (about 2 minutes). Add in the grated green banana.