Easy crispy hash brown haystacks with corn and fresh parsley. Crunchy on the outside, slightly tender on the inside, and perfect alongside breakfast items!
Servings:11 | Calories:65 | Total Fat:3g | Chol:0mg | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 3g
5 %
Sat Fat 2g
10 %
Total Carb 10g
3 %
Fiber 1g
4 %
Sugars 0g
---
Cholesterol 0mg
0 %
Sodium 131mg
5 %
Protein 1g
2 %
Calories:
49% Russet potatoes
33% Coconut oil
9% Corn
6% Others combined
Change
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.
Ingredients
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
Directions : View recipe directions on minimalistbaker.com
