Crispy Hash Brown Haystacks

Name: Crispy Hash Brown Haystacks
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 12
Ingredients: 4 cup loosely packed grated russet potatoes* ((3 potatoes yield ~4 cups)); 1 medium shallot, very thinly sliced; 1/4 cup fresh chopped parsley ((or other herb of choice)); 1/2 cup fresh or canned corn ((if canned, very well drained // not frozen)); 2 tbsp melted vegan butter ((or sub coconut oil // plus more for cooking)); 1 tbsp cornstarch or arrowroot starch ((for binding)); 1/2 tsp each sea salt and black pepper ((plus more to taste))

By Minimalist Baker · Minimalist BakerPublic

Your rating · the average is public, yours is not

7-ingredient crispy hash brown haystacks with corn and fresh parsley. Crunchy on the outside, slightly tender on the inside, and perfect alongside breakfast items, like tofu scrambles!

Prep: 15 min
Cook: 35 min
Total: 50 min
Servings: 12

Vegetarian

Start cooking Shopping list Veganize it!

Write a vegan version myself

Save to my cookbook

Add variation

Recipe source

This recipe was taken from Crispy Hash Brown Haystacks · by Minimalist Baker. If you enjoy it, please consider supporting the creator at the source.

Ingredients

For 12 people

Cooking for

4 cuploosely packed grated russet potatoes* ((3 potatoes yield ~4 cups))
1medium shallot, very thinly sliced
0.25 cupfresh chopped parsley ((or other herb of choice))
0.5 cupfresh or canned corn ((if canned, very well drained // not frozen))
2 tbspmelted vegan butter ((or sub coconut oil // plus more for cooking))
1 tbspcornstarch or arrowroot starch ((for binding))
0.5 tspeach sea salt and black pepper ((plus more to taste))

Steps

1
Preheat oven to 190°C (190 C) and arrange a rack in the center of the oven. Also line a standard muffin tin with parchment liners (to prevent sticking) and generously grease them with oil of choice (for flavor).
2
Add grated potatoes (see notes for my go-to method) to a large mixing bowl with shallot, parsley, corn, melted vegan butter, cornstarch, salt and pepper and stir to thoroughly combine.
3
Divide mixture evenly between 12 muffin tins (amount as original recipe is written // adjust if altering batch size), filling each tin with about 1/4 cup of the potato mixture. Press down gently to form. Sprinkle the tops with a pinch more salt and pepper and bake for 20 minutes.
4
At the 20-minute mark, increase oven temperature to 220°C (218 C) and bake for 10-12 minutes more, or until the tops appear golden brown, and the edges are dark golden brown.
5
Remove from oven and let rest for 5 minutes, then loosen the sides with a butter knife and gently lift out with a fork. Serve immediately as is or with hot sauce. These are especially great alongside tofu scrambles (see my favorite three scrambles: here, here, and here).
6
Best when fresh. To freeze, arrange baked haystacks in a single layer on a baking sheet and freeze until firm. Then store in a freezer-safe container up to 3-4 weeks. Reheat in the microwave or a 350-degree F (176 C) oven until completely warmed through.

Comments · 0

No comments yet.

Per portion

Calories: ~0.5 kcal
Protein: ~0.1 g
Fat: ~0 g
Carbs: ~0.1 g
Fiber: ~0.1 g
Sodium: ~0.8 mg

4 ingredients still need USDA food links. Any figures below include only weighable linked amounts. Shown for one portion of a 12-portion recipe.

Nutrition needs links

Some ingredients don't have a linked USDA food yet. Link them below for nutrition. Links are saved for you; owners update the recipe (and allergens) for everyone.

Milk

Partial · 3/7 ingredients linked