Crispy Hash Brown Haystacks

Crispy Hash Brown Haystacks

Crispy hash brown haystacks with corn and fresh parsley made with 7 ingredients. Crunchy on the outside, tender on the inside, and delicious with breakfast items like tofu scrambles!

What could be better than breakfast? Brunch. Especially when it comes to potatoes. My love for hash browns and my inability to stand over the stove and cook them inspired these “haystacks.”

Here is the quick recipe for Crispy Hash Brown Haystacks:
PREP TIME: 15 minutes | COOK TIME: 35 minutes | TOTAL TIME: 50 minutes
Servings: 12 haystacks
Ingredients
  • 4 cups loosely packed grated russet potatoes (3 potatoes yield ~4 cups)
  • 1 medium shallot, very thinly sliced
  • 1/4 cup fresh chopped parsley (or other herbs 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)
Instructions
  1. Preheat the oven to 375 degrees F (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 the 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.
  4. Sprinkle the tops with a pinch of more salt and pepper and bake for 20 minutes.
  5. 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.
  6. Remove from oven and let rest for 5 minutes, then loosen the sides with a butter knife and gently lift out with a fork.
  7. Serve immediately as is or with hot sauce.
  8. Best when fresh. To freeze, arrange baked haystacks in a single layer on a baking sheet and freeze until firm.
  9. Then store in a freezer-safe container for up to 3-4 weeks.
  10. Reheat in the microwave or a 350-degree F (176 C) oven until completely warmed through.
Nutritional Information

(1 of 12 servings)Serving: 1 haystack

Calories: 60 | Carbohydrates: 9.9 g | Protein: 1.1 g | Fat: 1.9 g | Saturated Fat: 0.6 g | Trans Fat:    0 Cholesterol : 0 mg | Sodium: 240 mg | Fiber: 1.5 g | Sugar: 0.8 g

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