4 cups loosely packed, grated potatoes (about 3 large potatoes)
1/2 onion or a few spring onions, thinly sliced
1/4 C parsley, chopped
1 cob of corn, kernels sliced off
2 Tbsp softened coconut oil or vegan butter
1 Tbsp cornstarch / arrowroot / or 1 egg (to bind)
salt and pepper
This recipe is shared from The Minimalist Baker who, though a delicious recipe writer, seems undeterred by the task of scrubbing hard to clean muffin trays. (By all means, bake your hashbrowns in them yourself, especially if you have silicon ones). I went straight for the Agreena eco wrap-lined baking tray (gosh they’re good) so cleaning up was pretty dreamy, I have to say. Baked until crispy then devoured en masse. So good.
Crispy baked hashbrowns
Preheat oven to 180ºC.
Grate the potatoes (use a food processor, a mandolin or old fashioned grater) and combine in a large mixing bowl with onion, parsley, corn, coconut oil, and cornstarch to bind (or an egg will do it). Season with salt and pepper and mix. A good task for any littlies, perhaps.
Grease a flat baking tray or line it with your Agreena silicone wrap. Use a tool (like a measuring cup) to help form the patties – I filled it with about 1/3 cup of the potato mixture, pressing it down well before flipping upside down on to the tray. Or just spoon the mix on to the tray for a looser pile, it’s up to you. If you’re using muffin tins, gently press the mix directly in the well-greased tins – it should make 12.
Season the tops with a little more salt and pepper and bake for around 30 minutes or until the hashbrowns are well crisped and dark brown on the edges.
Leave to cool briefly and eat freshly baked with hot sauce, an egg on top, or with a big side of your favourite scramble.
(These can also be frozen, just pop the tray of leftovers in the freezer then pack in to a freezer-safe container and store for a month or so).