From minimalistbaker.com

Crispy Hash Brown Haystacks

12 servings · 15 min prep · 35 min cook

Ingredients

Ingredients

• 4 cups loosely packed grated russet potatoes
• 1 medium shallot, very thinly sliced
• 1/4 cup fresh chopped parsley
• 1/2 cup fresh or canned corn, very well drained
• 2 Tbsp melted vegan butter
• 1 Tbsp cornstarch or arrowroot starch
• 1/2 tsp each sea salt and black pepper

Steps

1. Preheat oven to 375 degrees F (190 C) and arrange a rack in the center of the oven. Line a standard muffin tin with parchment liners and generously grease them with oil of choice.
2. Add grated potatoes to a large mixing bowl with 1 medium shallot, ¼ cup parsley, ½ cup corn, 2 Tbsp melted vegan butter, 1 Tbsp cornstarch, and ½ tsp each salt and pepper and stir to thoroughly combine.
3. Divide mixture evenly between 12 muffin tins, filling each tin with about ¼ cup of the potato mixture. Press down gently to form. Sprinkle the tops with a pinch more ½ tsp each salt and pepper and bake for 20 minutes.

   20 min

4. At the 20-minute mark, increase oven temperature to 425 degrees F (218 C) and bake for 10-12 minutes more, or until the tops appear golden brown and the edges are dark golden brown.

   10-12 min

5. Remove from oven and let rest for 5 minutes, then loosen the sides with a 2 Tbsp butter knife and gently lift out with a fork. Serve immediately as is or with hot sauce.

   5 min

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 (349 F) oven until completely warmed through.

Nutrition

Per serving

kcal

60

protein

1.1 g

carbs

9.9 g

fat

1.9 g

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