Breakfast for 12

Crispy Hash Brown Haystacks

Name: Crispy Hash Brown Haystacks
Total time: 50 min
Yield: 12 servings
Cuisine: American
Ingredients: 4 cups loosely packed grated russet potatoes; 1 shallot; 1/4 cup fresh chopped parsley; 1/2 cup fresh or canned corn; 2 tbsp melted vegan butter; 1 tbsp cornstarch or arrowroot starch; 1/2 tsp each sea salt and black pepper (optional)

Grated potatoes, shallot, corn, and parsley bake in a muffin tin until crisp and golden around the edges.

$0.21per serving $

50 minstart to table

12servings

American Vegetarian Gluten-free Budget Breakfasts

Ingredients

4 cups loosely packed grated russet potatoes
1 shallot
1/4 cup fresh chopped parsley
1/2 cup fresh or canned corn
2 tbsp melted vegan butter
1 tbsp cornstarch or arrowroot starch
1/2 tsp each sea salt and black pepper (optional)

Steps

Heat the oven to 425 F and grease a 12-cup muffin tin with cooking oil.
Mix the potatoes, chopped shallot, parsley, corn, melted vegan butter, cornstarch, salt, and pepper in a large bowl.
Press the mixture firmly into the muffin cups, filling each cup evenly.
Bake for 30 minutes, until the haystacks are golden and crisp.
Cool the haystacks in the tin for 5 minutes before removing them.