Crispy Hashbrown Haystacks
Fat: 1.9 grams
Carbohydrates: 9.9 grams
Fiber: 1.5 grams
Protein: 1.1 grams
- 4 cups loosely packed finely grated russet potatoes* (3 potatoes yield approximately 4 cups)
- 1 medium shallot, very thinly sliced
- 1/4 cup fresh chopped parsley (or other herb of choice)
- 1/2 cup corn (if canned, very well drained)
- 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)
- Preheat oven to 375 degrees F (190 C) and arrange a rack in the center of the oven. Also, generously grease a standard muffin tin with oil of choice, otherwise the potatoes will stick.
- Add finely grated potatoes to a large mixing bowl with shallot, parsley, corn, melted vegan butter, cornstarch, salt and pepper and stir to thoroughly combine.
- 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.
- 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.
- 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.
- 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.
*To grate potatoes, you can use a grater attachment on a food processor.
*Try substituting sweet potatoes for russet potatoes.
*Nutrition information is a rough estimate calculated without additional toppings.