Crispy Hash Brown Haystacks
Ingredients
The base mixture
-
4
cups
loose grated russet potatoes
-
1
medium
shallot, very thinly sliced
-
¼
cup
fresh chopped parsley
-
½
cup
fresh or canned corn
The binding and seasoning
-
2
Tbsp
melted vegan butter
-
1
Tbsp
cornstarch or arrowroot starch
-
½
tsp
sea salt
-
½
tsp
black pepper
Instructions
- Preheat the oven to 375°F (190°C) and prepare a muffin tin with parchment liners and oil.
- In a large bowl, combine grated potatoes, shallot, parsley, corn, melted vegan butter, cornstarch, salt, and pepper.
- Divide the mixture evenly into the muffin tins, pressing down gently to form.
- Sprinkle the tops with additional salt and pepper, then bake for 20 minutes.
- Increase the oven temperature to 425°F (218°C) and bake for another 10-12 minutes until golden brown.
- Let them rest for 5 minutes before removing from the tin and serve immediately.
Nutrition Facts (estimated)
Servings
12 haystacks
Calories
60
Total fat
1.9g
Total carbohydrates
9.9g
Total protein
1.1g
Sodium
240mg
Cholesterol
0mg
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