Crispy Hash Brown Haystacks

7-ingredient crispy hash brown haystacks with corn and fresh parsley. Crunchy on the outside, slightly tender on the inside, and perfect alongside breakfast items, like tofu scrambles!

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 herb 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))
• 1/2 tsp each sea salt and black pepper ((plus more to taste))

Instructions

1. 1

   Preheat 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 oil of choice (for flavor).

2. 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. 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. Sprinkle the tops with a pinch more salt and pepper and bake for 20 minutes.

4. 4

   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.

5. 5

   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).

6. 6

   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.