Tumpukan Jerami Hash Brown yang Renyah

Name: Tumpukan Jerami Hash Brown yang Renyah
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 12 servings
Cuisine: Indonesian
Ingredients: 4 cups loosely packed grated russet potatoes* ((3 potatoes yield ~4 cups)); 1 medium shallot, very thinly sliced; 1/4 cup fresh chopped parsley ((or other herb of choice)); 1/2 cup fresh or canned corn ((if canned, very well drained // not frozen)); 2 Tbsp melted vegan butter ((or sub coconut oil // plus more for cooking)); 1 Tbsp cornstarch or arrowroot starch ((for binding)); 1/2 tsp each sea salt and black pepper ((plus more to taste))

7-ingredient crispy hash brown haystacks with corn and fresh parsley. Crunchy on the outside, slightly tender on the inside, and perfect alongside breakfast items, like tofu scrambles!

⏱ 50 min 🔨 Prep 15min 🔥 Cook 35min 📊 Medium 🍽 12 servings 👁 4

Ingredients

12 servings

4 cups loosely packed grated russet potatoes* ((3 potatoes yield ~4 cups))
1 medium shallot, very thinly sliced
1/4 cup fresh chopped parsley ((or other herb of choice))
1/2 cup fresh or canned corn ((if canned, very well drained // not frozen))
2 Tbsp melted vegan butter ((or sub coconut oil // plus more for cooking))
1 Tbsp cornstarch or arrowroot starch ((for binding))
1/2 tsp each sea salt and black pepper ((plus more to taste))

Instructions

Preheat oven to 375 degrees F (190 C) and arrange a rack in the center of the oven. Also line a standard muffin tin with parchment liners (to prevent sticking) and generously grease them with oil of choice (for flavor).
Add 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 (amount as original recipe is written // adjust if altering batch size), 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: here, here, and here).
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.

Nutrition per serving

60kcal

💰 Cost Estimate

Total Ingredients
$1338.00

Per Serving
$112.00/serving

🏠 Savings
~$2676.00 vs buying!

📋 Price Breakdown (100% ingredients detected)

Ingredient	Amount	Subtotal
loosely packed grated russet potatoes*	4 cups	$88.00
shallot	1 medium	$998.00
fresh chopped parsley	0.25 cup	$153.00
fresh or canned corn	0.5 cup	$47.00
melted vegan butter	2 tbsp	$33.00
cornstarch or arrowroot starch	1 tbsp	$8.00
each sea salt and black pepper	0.5 tsp	$11.00