Crispy Hash Brown Haystacks

MINIMALIST BAKER (3)
Mike: "Added the corn and some Panceta. Worked out great!" Read More
7Ingredients
50Minutes
60Calories

Ingredients

US|METRIC
  • 4 cups russet potatoes (loosely packed, ~450 g finely grated, *, ~ 3 potatoes)
  • 1 shallot (very thinly sliced)
  • 1/4 cup chopped parsley (fresh, or other herb of choice)
  • 1/2 cup corn (if canned, very well drained)
  • 2 tablespoons vegan butter (melted, or sub coconut oil, plus more for cooking)
  • 1 tablespoon cornstarch (or arrowroot starch, for binding)
  • 1/2 teaspoon sea salt (each, and black pepper, plus more to taste)
  • Remove All from Shopping List
    Did you make this?

    NutritionView More

    60Calories
    Sodium5% DV110mg
    Fat0% DV0g
    Protein4% DV2g
    Carbs4% DV13g
    Fiber3% DV<1g
    Calories60Calories from Fat
    % DAILY VALUE
    Total Fat0g0%
    Saturated Fat
    Trans Fat
    Cholesterol
    Sodium110mg5%
    Potassium280mg8%
    Protein2g4%
    Calories from Fat
    % DAILY VALUE
    Total Carbohydrate13g4%
    Dietary Fiber<1g3%
    Sugars<1g2%
    Vitamin A4%
    Vitamin C10%
    Calcium2%
    Iron4%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(3)

    Ben Vance 6 months ago
    Went back and read the recipe...End result is mushy potatoes with crispy tops....Recipe says to yse 4 cups of shredded potatoes for a 12 muffin tin. Not overthinking it, I divided evenly and cooked. Result was lackluster to say the least. The recipe also said to put 1/4 cup in each tin. That amounts to 3 cups...WHY have a recipe with 4 cups of potatoes if I only need 3!!! D’OH!
    Mike 2 years ago
    Added the corn and some Panceta. Worked out great!
    Corinna G. 3 years ago
    tasted great - put them under the broiler for a few min at the end to get that golden crunch - fantastic with hot sauce!