Tumpukan Jerami Hash Brown yang Renyah

Langkah-langkah

1. 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).

2. 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.

3. 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.

4. 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.

5. 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).

6. 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.