Missing breakfast foods

I have to say that I miss basic breakfast stuff. I love grits, and bacon, and eggs, and hash browns, etc. etc. Although this recipe comes from the Minimalist Baker, whose last couple of recipes have not rocked my world, I had hopes for these crispy hash brown stacks. Cutting to the chase, they were good, not great, but did fill some need for crunchy potatoes this morning. I used purple potatoes, because Greger, the guy behind the How Not To Die book and cookbook, notes that the more color in my food, the better. Red onions are better than white ones, purple cabbage better than green, etc. As a result of purple potatoes, my stacks resembled little hockey pucks - but I am guessing they taste better. For dipping, I mixed a little salsa with a dap of ketchup and chipotle Tabasco. Also used a little of the “sour cream.” Not bad.

CRISPY HASH BROWN HAYSTACKS

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!

Author: Minimalist Baker

Recipe type: Breakfast, Side

Cuisine: Vegan, Gluten-Free

Serves: 11-12 (I doubt that!)

Ingredients

• 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

1. 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.
2. 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.
3. 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.
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.