Masala-Spiced Broccoli Hash Browns with Ginger-Coconut Chutney

Makes 5 Hash Browns; 1 cup Chutney

GATHER FOR GINGER-COCONUT CHUTNEY

¼ cup shredded unsweetened coconut flakes

1 jalapeno, or to taste

1-inch piece ginger

½ teaspoon sea salt

1 cup plain coconut yogurt

FOR HASH BROWNS

2 cups frozen broccoli (approximately 8 ounces)

1 yellow plantain (approximately 1 pound)

3 garlic cloves

1 tablespoon garam masala

1 teaspoon sea salt

¼ cup avocado oil

1 small bunch mint leaves

MAKE IT TO MAKE GINGER-COCONUT CHUTNEY

• Add coconut flakes to pan and toast for 1 to 2 minutes over medium heat, stirring frequently.

• Finely chop jalapeno (approximately ¼ cup) and place in medium bowl.

• Peel and grate ginger (approximately 1½ teaspoons).

• Fold grated ginger, toasted coconut, sea salt, and coconut yogurt with chopped jalapeno.

• Serve chutney chilled with Masala-Spiced Broccoli Hash Browns.

TO MAKE HASH BROWNS

• Place broccoli in a strainer. Run under cold water for 30 seconds or until defrosted.

• Squeeze out excess water. Transfer to cutting board and chop into small pieces. Squeeze out moisture one additional time.

• Peel and grate plantain (approximately 1¼ cups).

• Mince garlic (or pass through a garlic press).

• In a medium bowl, fold together chopped broccoli, grated plantains, minced garlic, garam masala, and sea salt.

• Preheat large nonstick pan over medium heat for 30 seconds. Add 2 tablespoons oil. Scoop 1/3 cup batter into hands to form a rough circle and place in pan. Flatten with spatula to form hash brown. Repeat process with more batter, taking care not to overcrowd pan.

• Cook for 4 minutes per side, or until golden and cooked through.

• Repeat with remaining hash browns and serve warm with Ginger-Coconut Chutney.

• Garnish with torn mint leaves.