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What’s better than breakfast? Brunch. (There, I said it.)
Specifically when potatoes are involved.
These “haystacks” were inspired by my love for hash browns, and my laziness to stand over the stove and actually cook them.
I packed them into muffin tins, watched Youtube for 30 minutes, and voila! Crispy, savory, perfect hash browns for you and for me.
All is right in the land again, friends. Let’s make some spuds.
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This recipe requires just 7 ingredients, and comes together in less than 1 hour.
Can I share my secret for shredding potatoes in 1 minute? The grater attachment on the food processor. It is a revelation.
DO IT. You’ll never shy away from hash browns and veggie slaws again (nor should you).
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To bring some sweetness and freshness to the game, I included corn and fresh parsley.
And for binding and moisture, I opted for cornstarch and a little melted vegan butter (which can be subbed for another oil of your choice).
The result was perfectly browned hash browns that were crispy on the outside, tender on the inside, and begging to be dunked in hot sauce and stuffed in your mouth (or served alongside your favorite breakfast scramble).
Friends, if you try this insanely easy recipe, let us know! Leave a comment it, rate it, and don’t forget to tag a picture #minimalistbaker on Instagram! We’d love to see what you come up with. Cheers!
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- 4 cups loosely packed (~450 g) finely grated russet potatoes* (~ 3 potatoes)
- 1 shallot, very thinly sliced
- 1/4 cup (15 g) fresh chopped parsley (or other herb of choice)
- 1/2 cup (83 g) corn (if canned, very well drained)
- 2 Tbsp (28 g) melted vegan butter (or sub coconut oil), plus more for cooking
- 1 Tbsp (7 g) cornstarch or arrowroot starch (for binding)
- 1/2 tsp each sea salt and black pepper, plus more to taste
- 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 (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.
- 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: 1, 2, 3).
- 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.
*I haven’t tried substituting russet potatoes for sweet potatoes, but if you do let me know! I’m sure they would be delicious.
*Nutrition information is a rough estimate for 1 of 12 haystacks without additional toppings.
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