Crispy Hash Brown Haystacks

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Stack of our Crispy Hash Brown Haystacks for a healthy vegan brunch recipe

What’s better than breakfast? Brunch. (There, I said it.)

Specifically when potatoes are involved.

These “haystacks” were inspired by my love for hash browns and my laziness to stand over the stove and actually cook them.

I packed them into muffin tins, watched Youtube for 30 minutes, and voila! Crispy, savory, perfect hash browns for you and for me.

All is right in the land again, friends. Let’s make some spuds.

Food processor with grated potatoes for making into delicious crispy hashbrowns

This recipe requires just 7 ingredients,and comes together in less than 1 hour.

Can I share my secret for shredding potatoes in 1 minute? The grater attachment on the food processor. It is a revelation.

DO IT. You’ll never shy away from hash browns and veggie slaws again (nor should you).

Mixing bowl with ingredients for making Crispy Hash Browns with corn, parsley, and shallot

To bring some sweetness and freshness to the game, I included corn and fresh parsley.

And for binding and moisture, I opted for cornstarch and a little melted vegan butter (which can be subbed for another oil of your choice).

The result was perfectly browned hash browns that were crispy on the outside, tender on the inside, and begging to be dunked in hot sauce and stuffed in your mouth (or served alongside your favorite breakfast scramble).

Friends, if you try this insanely easy recipe, let us know! Leave a comment it, rate it, and don’t forget to tag a picture #minimalistbaker on Instagram! We’d love to see what you come up with. Cheers!

Muffin tin filled with hashbrown mixture for making Crispy Baked Hashbrowns

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
Print
Bowl filled with a stack of Crispy Hash Brown Haystacks
4.45 from 38 votes
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 12 haystacks
Course Breakfast, Side
Cuisine Gluten-Free, Vegan
Freezer Friendly 3-4 Weeks
Does it keep? Best when fresh

Ingredients

  • 4 cups loosely packed finely 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 corn (if canned, very well drained)
  • 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 generously grease a standard muffin tin with oil of choice, otherwise the potatoes will stick.
  • 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.
  • 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.

Notes

*To grate my potatoes, I used the grater attachment on my food processor, which you can find in our shop!
*I haven't tried substituting russet potatoes for sweet potatoes, but if you do let me know! I'm sure they would be delicious.
*Nutrition information is a rough estimate calculated without additional toppings.

Nutrition (1 of 12 servings)

Serving: 1 haystack Calories: 60 Carbohydrates: 9.9 g Protein: 1.1 g Fat: 1.9 g Saturated Fat: 0.6 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 240 mg Fiber: 1.5 g Sugar: 0.8 g

Stack of Crispy Hash Brown Haystacks for an easy vegan breakfast idea

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  1. Donna says

    I’m making these agaim.for the second time. They’re great. I also add fresh herbs fr the garden. Today I’m going to use rosemary.

  2. Natalie Mbogo says

    Hi there! Long time fan and first time comment!

    This is the only recipe that foils me every time. I use sweet potatoes and no matter what I do I can’t get them to crisp up or keep a shape: not in a muffin tin, not with hand shaping, not on parchment paper, nothing. They’re currently in my oven atill 45 minutes later and they’re soggy and limp in the muffin tin.

    Any ideas on how to get that crisp factor? I’m using everything above with the exception of substituting sweet potatoes. I tried wringing moisture but no avail.

    Please help!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Natalie, we haven’t tried subbing sweet potatoes, so we’re not sure what to advise! Perhaps take a look at this recipe for inspiration?

  3. Jacinda says

    Hi team, great recipe, we use it all the time. We use the measurements and ingredients as a guide, and just go for it with whatever we have fresh in season. We serve these tasty little morsels on a bed of chickweed, or finely chopped spinach, or pea shoots, or coriander. Oh yes, and always about 1-2 cups of fresh, finely chopped coriander goes in…then the final touch is a cayenne or chilli infused relish made from end of season tomatoes. We make enough for six people for a meal, and the total prep time is usually around 20 minutes to get them in the oven. Love this recipe…great work team…this is the stuff of our family happiness. Oh, we fill one oven tray, then use a biscuit tray lined with brown baking paper and just hand shape about another 10 or 12. Super easy to squish and holds together. Legends. Cheers.

  4. Kate says

    Made these today. I noted another comment that suggested taking some of the moisture out of the potatoes. I used my nut milk bag and rung some of the moisture out of the grated potatoes which helped.
    I also used a silicon muffin tin which made them easy to get out. They turned out great. Even my fussy husband is a fan.

  5. Kiran says

    I liked the recipe, but I think as a personal preference it was a little bland. I added a lot more garlic powder and also paprika, but it couldn’t have used something else. Also, not sure if others had experienced it being a little mushy on the bottom of the cups. Also wondering can you add other veggies such as mushrooms or bell peppers or would the make the cups too mushy. Overall I think this was a great alternative breakfast. Also, I had no idea about being able to shred potatoes in the food processor!! This was super exciting to find out. Thanks for the recipe!

  6. Tracy says

    I did this without the corn and they were good but had a gray color to them. I did not take the skin off of the potato. If I peel them first should that help with the color?

  7. Dana says

    Delicious! I also use this recipe for Hannukkah, I use a 3:1 ratio of potatoes to onions and no other ingredient. Comes out perfect! Thanks for another easy and versitile vegan recipe!!

  8. Tammy says

    This was a fun breakfast recipe. I followed it as written with the addition of one thinly sliced serrano pepper and about a quarter cup of diced red bell pepper. Both enhanced the color and the serrano gave a nice kick. I had a rough time mixing in the arrowroot and the coconut butter. It was a little clumpy probably more my technique than anything. I also had a rough time getting them out of the pan. I sprayed it with avocado oil but clearly that was not a good option. Taste was fantastic! I served them with spicy ketchup and wing sauce. I’ll definitely try them again but do need to practice a bit.

  9. Nicole says

    I made mine with this recipe as the guide, but I switched it up a bit based on what I had and my taste. These were fabulous! I didn’t have parsley, or shallots so I used green onion, and I added jack cheese. They were so good! Great recipe.

  10. Marta says

    I yams instead of russets and tapioca in stead of suggested starches and they came out divine. Thank you for yet another wonderful inspiration!

  11. Betsy Hicks says

    Here’s what happened….I arrive in Argentina in a remote area with no car. I have with my autistic son who can’t eat gluten, dairy, eggs, corn….and the list goes on. I bring with me a bag of Arrowroot flour from the USA because that’s what prepared mom’s do as it would be days until I could get to a place I could get more ingredients. I wake up wondering what the heck I’m going to feed this kid. “Dana, help!” I see this recipe and know I can improvise. In the garden, I found a squash growing, similar to a pumpkin. I replace the potato with the pumpkin and create a breakfast masterpiece! Thanks, Dana

    • Giselle Soldati says

      ¡Que bueno, Betsy! Me imagino que tus hash browns se han quedado buenísimas!… mi novio és argentino y yo soy brasileña, pero vivimos en California. Mandandole de aqui mucho amor y paz en este tiempo difícil! ♥️??

  12. Zonetta Glenn says

    Can you use frozen hash brown potatoes instead of fresh potatoes? Would you first thaw and then pat dry? I’m making them tonight for a group.

  13. Camil says

    These are pretty delicious. I ended up making 2 batches by accident. I sprayed non-stick coating canola oil on the muffin tin cans, then sprayed it on top prior to baking. The first batch didn’t turn out brown on top, because I forgot to change the oven settings midway. The second one, I remembered to change it to 425 F, and it turned out beautiful! I may need to tinker the seasonings a bit for my taste, but thanks for sharing!

  14. Luisa Stoler says

    A super important element I need in all my box graters is ease of cleaning. It drives me crazy having to clean out certain sides. dipping it a few times in boiling soapy water can leaved fragments that make me lose my mind. I think being able to slide out the sides is an incredibly helpful aspect of a box grater.

  15. Varsanarani Myers says

    I made these this morning and they turned out blue and gummy. As some other folks have asked, I’m wondering if I should have squeezed out the water after shredding them. There was a ton of water and since the instructions didn’t say to squeeze them out, I didn’t. Any suggestions?

      • Easter says

        Mine did the same thing. Grey and soggy. I even grated mine over a strainer to get some of the water out and tried cooking the 2nd half in a skillet. They taste ‘ok’ but do not look appetizing. :(

        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          Grated potatoes do oxidize. One way to keep the color more appetizing is to use golden potatoes, which have a richer color. And also remove the peels before grating so the brown doesn’t affect the color.

  16. Helen says

    I’m going to try this with equal parts Russet potato, carrot, parsnip, and sweet potato. Will let you know if I need to adjust ingredients/preparation. Trying to cut out some of the starchiness of all white potatoes.

  17. Savannah says

    Hello again!

    I also made this recipe tonight. However, I think I made some mistakes somewhere. My potatoes turned grey/blue (more grey than blue) and are very well bound. I followed the recipe and grated 3 russet potatoes (they were large) and I didn’t realize that it was too much until i finished blending the ingredients. I had to make two batches! Additionally, when I was grating the potatoes I noticed a lot of water/juice. Could this have turned my potatoes grey/blue?

    These are the other options I thought may have contributed to super-bindy-grey-blue potatoes.

    1) Too much cornstarch?
    2) Too much potato?

    Lastly, did these issues impact the crunchiness of the potatoes? Mine weren’t very crispy.

    P.S. They taste great!

    Thanks, Dana!

  18. Dale says

    Dana, quick question… can I make these in the morning and reheat on hot cookie sheet at night, or do you think they’d be mushy if not served right away. Wanted to make for a holiday dinner.
    Thanks and love your work!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Dale! They are best when fresh, but I would freeze them after making them and then reheat them before serving! 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. Hope this helps!

  19. Kari says

    I made these with garlic and a dash of smoked paprika. the flavors were great but, like other people, mine stuck to the pan horribly and didnt crisp up as written even though i squeezed as much liquid out as i could. I had a bit of luck brushing the top with earth balance and broiling for a few minutes to at least crisp the tops.

  20. Shalaka says

    First recipe that I’m trying from your blog, even though I’ve been following you for a while now. I added some shredded carrots and peas to the mix because I wanted to pack in more veggies, and I left them in the oven at the higher temperature for 5 minutes longer because I loved the crunchiness. These turned out soooooo amazing!! This fellow Portlander will be trying many more recipes here! Thanks Dana :)

  21. Shenna says

    Great recipe! Thanks for posting it. I used a bag of refrigerated hash brown potatoes, rinsed and dried them out a bit and food processed frozen mixed vegetables and kale. Served it with avocado whipped with vegan butter, salt, and garlic powder. Baking took about twice as long, but it could be my oven. They were delicious!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi! I haven’t tried it so we can’t say for sure, but if you try it let us know how it goes!

  22. Jane says

    Good recipe, next time I will place piles on a cookie sheet (on parchment paper) rather than using muffin tins–very messy clean up even though the tins were well oiled.

  23. Carol says

    I made these last night using (as one of your reviewers suggested) one sweet potato and one zucchini all grated via hand grater. And I used Herb de province instead of parsley. They came out so good! They didn’t stay in “haystack” form but it was more like the typical hashbrown looking form and the flavor was delicious. I’d make these again.

  24. SoCalSemiVegan says

    I made a tone of subs, used sweet potatoes and brocolette because I didn’t have corn and I thought the sweet corn on top of the sweet potato would be too much. I’ve also stopped using solid fats so I subbed grape seed oil. With the sweet potato they don’t stick together and are very sensitive to burning. I used muffin linings for a couple and that actually worked out pretty well.

  25. Christine says

    Do you think it might work to add some crumbled tofu and maybe turmeric (like a tofu scramble) to this? If I tried, would you recommend more cornstarch for help bind?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Its worth a try! Just be sure to not add too much crumbled tofu or else I think they’ll be quite crumbly. Depending on how much you add, you may want to add additional cornstarch but because I have not tried this, I’m not sure! Please report back on how it goes! :D

      • Christine says

        I tried it last night to have for breakfast today for a road trip – worked pretty well! I crumbled the tofu and mixed with turmeric and some garlic powder, mixed it in, and added just a bit of extra cornstarch. They held together well! It was about half a block of tofu.

        The other change I made was using bigger muffin tins because that’s all I had, but I just cooked them longer than suggested. Thanks for the recipe! Will be making again!

  26. Jasmine says

    I just made these with sweet potato and they were delicious! They didn’t stick together as well as the ones in your picture but they were so good…especially after I doused them in sriracha :)

  27. Danielle says

    I love the use of corn in this, and the muffin tin is such a great idea. I can’t wait to make thee next weekend (I missed the boat this weekend!).

  28. Tanya K. says

    These were tasty but they stuck to the (well-greased) muffin tin like there’s no tomorrow.
    If I make them again, I’ll do so in silicon muffin forms rather than directly in the tin.

  29. Tasha French says

    I have made these twice now. They are awesome! I will say that mine haven’t come out crispy all around like i would have hoped. The tops get crispy but the bottoms weren’t. I’ll keep trying. These are awesome!

  30. Chris says

    I tried these today and they are great. They were so good that I ate 8 of them I think! :s I strained all the liquid from the potatoes using my nut milk cloth. I think this is an essential step to avoid mushiness. Crispy on the outside, slightly tender on the inside, just as advertised! Thanks Dana once again!

    • Chris says

      I’d love to see more savoury recipes for breakfast, especially ones that would feed a crowd and don’t require too much hands-on time. I have tonnes of sweet recipes in my books but always struggle to find savoury ones. Dana, we depend on you!! xox

  31. Frances says

    These are so incredibly good! I airfriec one batch with potatoes and another with sweet potatoes and they both tasted fantastic! They fell apart when I tried to remove them from the ramekins (used in place of muffin tray), probably because I’d only put the ingredients together by estimates. Didn’t matter; they still tasted gorgeous. Thank you!

  32. gisellle says

    Super delicious. I didn’t have fresh herbs so I used dried. Also added some garlic powder on the request of my husband. We are not vegan so I just used butter. These were AWESOME. I made some just to freeze for a quick addition to a meal later. Thanks for the recipe!

  33. Michelle says

    I just made these, but added garlic to some and cheese and garlic to others…both are amazing! We are going to freeze them and warm them up as needed. Another great recipe. My family and I thank you again!

  34. Sarah says

    My husband and I made these this morning with some modifications, he says they’re the BEST hash browns he’s ever had! We didn’t have corn, so we added shredded carrot and chopped pepper instead. We added Daiya shredded cheese, which worked great! The cheese was an after thought and we had already added the butter, so ours turned out a little over-oiled, which I think is the reason they didn’t hold together when we removed them from the tins. They were still crispy, though, and super tasty! If we use “cheese” again next time I’d halve the butter. Thanks for such a yummy recipe! We’ll be making it again in no time.

  35. Kirsten says

    I made a version of these this morning and they were wonderful! I didn’t have a couple of ingredients in the house, so made some minor substitutions. Shredded carrot went in instead of corn for that little bit of sweetness. I used garbanzo bean flour as the binding agent. My partner and I ate the entire batch in one go. Ooooops. But, hey, potato + crispy just ain’t gonna last that long in my house!

    Thanks for the recipe!

  36. Emily says

    Do you think these would freeze well? I’d love to make a freeze a big batch for an easy on the go breakfast.

  37. Cindy says

    Oh these look so tasty. I am thinking of adding bacon bits to the mix. Thanks so much for posting this idea as I really want to try it in the muffin tins for easy little disks I can freeze to enjoy later.

  38. June says

    Hey, I’ve gone to print this recipe twice now and it doesn’t show up..only the title and photo appear in my printer box..no recipe…am I missing something? thx, june

  39. Devvrata says

    We love hash browns and I will definitely try your recipe, it looks great and so colorful hopefully my toddler will like it.

  40. Valencia @ Life of a Vegaholic says

    This post absolutely speaks to me! These would make such a great addition to a breakfast or brunch menu. Looks super yummy!

  41. Marsha says

    Has anyone tried using frozen hashbrown with frozen corn for this meal? I’m trying tonight. Also substituting the oil with Chia seeds soaked in water as the combining agent withat the arrowroot powder. Not sure how it will work out but I will let you know. Your pictures look very yummy. Thanks for the idea.

  42. Irene says

    I saw this recipe and I knew I had to try it! Something about crispy potatoes gets me every time! I have one problem with this recipe though: it’s not possible to wait 5 minutes once these golden bad boys come out over the oven all toasty and enticing! Haha. Absolutely delicious recipe. Thank you!

  43. chrissie says

    How would recommend saving leftovers? Would you freeze them? And if so, how would you reheat?

    I can’t wait to make them!

  44. Meg says

    Hi- I made these last night for my family. They were good. A few things I would do differently next time:
    1. I would double the recipe. For our family of four- with a husband who has a physically demanding job and needs big meals- there just wasn’t enough.
    2. I would up the oil/butter a bit. I well oiled my muffin tins and it was a mess getting them out. Maybe with a bit more butter/oil they wouldn’t stick so badly
    3. I would make them bigger. Pat them down more firmly than I did.
    And use more mix.
    4. I might try just making one big casserole type hashbrowns with this recipe- instead of the individual ones. I really hate scrubbing muffin tins.

    My kids loved them- so I will be making them again!

  45. Yogafish says

    I’m thinking maybe aquafaba might be a good sub for the vegan butter/oil. Will report back if it’s successful. Thank you for a great recipe!

  46. Katie says

    Yummy recipe! Definitely doubled it for extras, which I only have 7 left. I made 36 total. They each held their shape very well, which I was a little worried about…since I’ve never tried making hash browns this way. All in all excellent recipe. :)

  47. Laurie says

    I like making hash browns using my waffle iron. Nice and crispy! I’m going to try making these muffins using potato, shredded carrots and onion!

  48. kris ann says

    Thank you, thank you for easy vegan recipes. I heard someone subbed applesauce for the oil, so I’m excited to try this out.

  49. Natasha says

    These look awesome and will be made this week!! Do you think they would work with a mix of parsnips and carrots? Would I need to increase the baking time?

  50. Marianne says

    Oh they sound wonderful. And baking them won’t stink up the kitchen. Maybe I’d use zucchini and potatoes instead of the corn (unless it’s organic), but I will definitely try them.

  51. Sneh | Cook Republic says

    Oh my dear God Dana! I made these for my boys for their after school snack. So delicious! I loved the baking in muffin tin idea (I have only being doing similar ones as fritters in a pan and the oven bake idea is a game changer!), it gave me precious few extra minutes which I would’ve otherwise wasted toiling over a hot pan. Thank you xx

  52. Beth Weston says

    I made these yesterday for Easter Brunch. I have not had luck with hash browns in general all my cooking life, so didn’t have high hopes (due to user error vs. the recipe). These turned out PERFECTLY! They settled down into the muffin cups while they baked and looked just like miniature nests! I did not alter the recipe whatsoever. I used a ‘baking stone’ muffin tin I have had for years from Pampered Chef. I pre-heated the stone in the oven while I prepared the recipe. I have a convection oven, and I did not modify the temperature, but I did cook them for about 10 minutes longer than suggested, as I wanted to make sure they were crispy all the way through. YUM! A new Easter/Spring tradition in our house!

    • Beth Weston says

      Ok, I meant to also include in my review a couple of notes. I used the food processor as suggested. I put the potato shreds into a clean dish towel and squeezed them ‘dry’. They turned an ugly brown color, but since they cook up brown, it didn’t matter.

      I also cut the corn off the cob of 1 small ear, so it was pretty dry compared to frozen or canned.

      Oiled the baking stone, but given the nature of the pan, probably wouldn’t have had to. They came right out and were super crispy and beautiful!

  53. MC says

    I tried these tonight and they were a gooey mess. Did you mean to say baked potatoes instead of raw potatoes?

    • Tracy says

      You might want to soak peeled spuds in water to remove excess starch. I never use raw potatoes for latkes or home fries – I “par cook” in microwave for a few minutes BEFORE continuing with recipe directions. This extra step should assure perfectly cooked, non gummy results.

  54. Anna says

    I made these with sweet potatoes + a few modifications this weekend, will be posting my results soon! Thanks for the inspiration! xx

  55. Katie says

    This is genius! I too love my food processor for shredding potatoes, but usually make hashbrowns in the waffle iron – effective but slow and not good for groups. Excited to bring these to my family’s brinner tonight! Happy Easter to you!

  56. Anne says

    thanks for the great recipe. We just had these and other great vegan dishes (tofu scramble, etc) with our Easter breakfast fry up. I normally do an assortment of roast veggies, but this was great because you prepare and pop in the oven leaving you free to attend to other prep. I will try to let them sit longer next time as the only downside was how much they stuck to the muffin tin. It’s going to be a big clean up. So maybe more grease on the muffin tin next time.

  57. Neelima says

    These were supereasy (even though i don’t have a shredder-food-processor-thingy). Kids loved them, especially since they’re in these small muffin portions. We had them as a light supper with a green salad. Thank you (again)!!!

  58. Rebecca says

    I made a test run of these tonight, so I can bring some to Easter brunch tomorrow. I don’t have a processer so instead I used the thinnest setting on my beriner spiralizer. They look like little nests! So perfect! Thanks for the recipe!

    (I also roasted a jalapeno, seeded it, and blended it with some creme fraiche and chives to drizzle over the top. Clearly not a vegan option, but tasty!)

  59. Amy Love says

    Only substitutions I made were red onion for the shallot and thinly sliced green onions for the parsley. I made these this morning and they did not turn out. They were gummy at the bottom and not cooked throughout, I even cooked them for longer than specified by keeping them in the oven after I turned it off. Not sure why mine didn’t turn out, pretty bummed.

    • Niki says

      I had similar results, Amy! I followed the recipe as is but they took double the time in the oven to get even close to brown =(

      They also cooked WAY down–the resulting size of the stack was half an inch! So you may need to make more than you think if cooking for a crowd (as I was). The taste was good but was just bummed about how small they got.

  60. Nadia says

    Made them this morning and they are delicious! They are crispy and perfectly seasoned. I didn’t have cornstarch so I subbed Ener-G Egg replacer (dry) and it worked well! I have always been scared to make hashbrowns after a disastrous first try a couple years, so I’m so happy to have this recipe.

  61. Laura says

    Hello! I made these with sweet potatoes and they tasted delicious, but didn’t hold together. Any ideas why that may have been? I used coconut oil instead of vegan butter, and used canned corn (that was well drained). Just curious if there is something that will make them hold together better! Other than that they tasted great….I also subbed rosemary in for half the parsley, and used minced garlic instead of a shallot (didn’t have one!) Love your site and thanks again for a great recipe :)

    • scotte says

      Sweet potatoes, less starch and more sugar and will not be good as a potato. True Yams would work. They are much more starchy but not as sweet. You can find them in African and some markets.

  62. Maria anne says

    The potatoes were super gloppy and starchy after shredding, so I rinsed in cold water and drained. Hopefully it won’t hurt the outcome!

  63. Sara | Life's Little Sweets says

    I love potatoes, these are perfect for Easter (or any breakfast/brunch), pinning and sharing!

  64. Marcia says

    Oh my YUM! My 1st question is: WHY ARE YOU DOING THIS TO ME AT THIS HOUR?!?!?! Now for the real one: my husband is allergic to corn, is there an alternative that would work well here for him? Thanks so much!

  65. Nicole @ Young, Broke and Hungry says

    This is brilliant! I hate standing over the stove when making hash browns. The ease of this recipe makes me want to make them right now.

  66. Pri says

    I’ve been paralyzed by indecision about buying a food processor – can i ask which one you recommend? Need to try this immediately.

  67. Lauren Gaskill | Making Life Sweet says

    I love that you added corn, shallots and parsley to regular hashbrowns! Sounds amazing and I love how crunchy it is!

  68. Christina says

    I’ve had my food processor for so long and I cannot believe I’ve never made hash browns with it. WHATTT is wrong with me. These are too cute and perfect for Easter brunch!!

  69. Lauren says

    Dying to try these they look amazing! Do you think they could still crisp as well if you made without oil? I was thinking of making a flax egg or something like that to bind them and then making them in cake cases?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Lauren! I don’t “think” that would work but if you give it a try, let me know how it goes!

  70. Esther says

    What an excellent idea. These look delicious. Can’t wait to try them. And I bet my John Schultz (that’s my hubby’s name as well) will love them too.

  71. Marilyn Woodbury says

    Been making these for years. Also, so many variations. Add some hot sauce, shredded zucchini, cheese, regular or vegan, meat or non meat…..Can’t eat anymore though. Potatoes are starch and I am pre diabetic. Have to watch my carbs. Can’t live without my food processor. Another idea. make your muffins…put jam in after half filled with mixture and top with mixture and bake. I am hungry!

    • Sally says

      Hi, Marilyn! Have you ever heard of Dr. John A. McDougall’s Starch Based eating plan? He’s got so much more insight than most M.D.s (even tho’ he IS one). I recommend his website for Testimonials (healing of Diabetes – except childhood – via Starch Based Diet, ETC), Coloring Book etc! Best, Sally

  72. Cassie says

    Would this work with sweet potatoes? I like the taste of them way more than regular potatoes, that’s all! :)

    • Kathryn says

      Dana mentions sweet potatoes in the notes under the recipe. I think she means she hasn’t substituted sweet potatoes for the russets . Looks like an especially good recipe, tasty!

  73. Lois says

    Dana,
    I have been a subscriber for some time now and would just like you to know that I love your blog. Beautifully designed, lovely photos, wonderful recipes and I have never been disappointed in any post you have published. Seems to me that your blob is perfect in every way. Good luck to your future success.

  74. Michelle says

    Can anyone suggest an herb to substitute for the parsley? I would like to make these for Easter brunch, but my sister despises parsley. I’m wondering if I should just leave the herb part out all together. I usually always make these recipes exactly as written (because they are always delicious), but this one calls for a small sub :) Thanks!

  75. Mari says

    These look just amazing. I can practically taste them just by looking at the pictures. I have problems with night shades, so I am going to try them using vegetables other than potatoes. I love them, but sadly, they don’t love me.

  76. Mel @ The Refreshanista says

    OMG yum! My husband and I loooove hashbrowns but the kind from the store are so junky. Definitely going to make these!

    • Mardi Kightlinger says

      Yep,
      After grating the potatoes, soak them in water for at least 20 minutes or even overnight. Drain them and spread them on paper towels. Pat dry as possible or air dry. Then do everything else they say and use no oil. They will be crispy. The starches that are washed away by soaking contribute to the chewy, gummy texture that hash browns can have. So even if I was inclined to use oil, I would soak-wash and dry them first.

  77. Natalie | Feasting on Fruit says

    Potatoes are good any ways all ways, but once you throw the word ‘crispy’ into the mix it’s like gimme gimme all the brown-edged scrumptious spuds! Mmmm <3

  78. Laura says

    YAAAAAASSSSS! This post speaks to me! I love hash browns but I too love YouTube too much! Can’t wait to make these!

  79. Samantha says

    These look amazing, I wish I had a plate full right now! I think I’ll definitely be making these for and Easter brunch this weekend. Thanks for another great one Dana :D

  80. Celeste | The Whole Serving says

    I love that they are made in the oven, and maybe that’s the laziness in me. Baking makes them healthier!

  81. Puja Darshan says

    O my Gosh Dana!!!
    It’s so tempting and I feel like gobbling up everyone of those pieces that I see.

  82. Ellie | Hungry by Nature says

    These make we wanna dance! And I love the food processor trick… I always use mine to make shaved brussels sprouts, but never thought to use it for potatoes – genius!

    • Caitlyn says

      The food processor is a life-saver! I use it every chance I get!
      I will definitely be making these over the holiday weekend, I’m very excited.