Crispy Hash Brown Haystacks
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 cup Marketside Organic Shredded Carrots 4 Cup Park Street Deli’s Shredded Hash Browns 2 tbsp chopped Shallots .25 tbsp Parsley .5 cup Yellow Sweet Corn, Canned 2 TBSP Crisco Pure Coconut Oil 1 Tbsp Clabber Girl Corn Starch
Instructions
-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, 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 (see my favorite three scrambles: here, here, and here).
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.
Serving Size: 12
Number of Servings: 12
Recipe submitted by SparkPeople user ARHUNT71.
-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, 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 (see my favorite three scrambles: here, here, and here).
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.
Serving Size: 12
Number of Servings: 12
Recipe submitted by SparkPeople user ARHUNT71.
Nutritional Info Amount Per Serving
- Calories: 75.5
- Total Fat: 2.4 g
- Cholesterol: 0.0 mg
- Sodium: 32.9 mg
- Total Carbs: 11.0 g
- Dietary Fiber: 1.4 g
- Protein: 1.3 g
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