Hands up who loves hash browns! *Raises both arms*
I’m a sucker for anything potato based, so last weekend it was time to attempt some home made hash browns. I think I did ok.
This recipe was adapted from Minimalist Baker’s Crispy Hash Brown Haystacks (I’m always on their site – if you don’t already know of them then get involved!), which looked amazing so I thought I’d give it a go.
Next time I won’t use purple spuds (or I’ll peel them) as the mix ended up having a slightly grey tinge to it. Not the most appealing colour when working with food. They were delicious though, and I almost managed to save some for breakfast the next day… almost.
1 – 2 medium grated potatoes (I used Albert Bartlett) – ensure you squeeze as much liquid out of the potatoes you can before using.
1 Tbsp chopped fresh parsley
1/4 cup frozen corn
1 Tbsp melted vegan butter
1/2 Tbsp cornstarch
Sea salt & cracked pepper to taste
Preheat oven to 190C (375F).
Grease a 6 muffin tray with oil/butter.
Add all ingredients to a large mixing bowl and stir thoroughly to combine.
Divide the mix evenly between the six muffin tins and press down gently. Don’t worry if there are bits of spud sticking up – they’ll be crispy and yum after cooking!
Place muffin tray in the oven and bake for 20 minutes.
After 20 minutes, increase the temperature to 220C (425F) and bake for a further 10 minutes or more, until sufficiently browned.
Remove from the oven and let them rest for five minutes. Run a knife around the edges to ensure the hash browns will slide easily out of the muffin tin.
Serve immediately or freeze for use at some other time.
Makes six hash browns
Time to make: 5 minutes grating the spuds, 5 minutes mixing/spooning into muffin tray, 35 minutes in the oven = 45 minutes
On a scale of easy (1) to pull your hair out difficult (5) = 2 – grating the spuds takes some time and ensuring the hash browns are cooked evenly takes patience!
#nowplaying The Smiths – Ask