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
Instructions
Full recipe from : yummly.com
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.
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.
