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.
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).
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!
Crispy Hash Brown Haystacks
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)
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.
- 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
*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.
Avianti says
Looks very delicious and healthy. I’m going to make it today. And thanks for sharing the recipe.
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.
Yes, let us know how it goes Helen!
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!
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!
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!
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.
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 :)
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!
EllTorn says
Amazing, I’m totally making them this weekend with some poached eggs and crispy maple bacon. Yummy.
Teazo says
Could we replace the potato for zucchini?
Hi! I haven’t tried it so we can’t say for sure, but if you try it let us know how it goes!
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.
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.
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.
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?
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!
Beata says
Thank you so much for this recipe.
It was super tasty and easy.
I just made it 2 days in the row.
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 :)
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!).
dasha says
i haven’t melted vegan butter or sub coconut oil, what can i use? (not necessary vegan)
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.
Tisha Riman | The Nourished Mind says
Ahh, this looks delicious–the perfect cozy snack for a cloudy day like today!
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!
Linda Kagey says
I cannot tolerate corn. Is there a good substitute?
More veggies of choice, such as bell pepper!
Chrissie Lavender says
Made the haystacks this morning and they were great. Clever idea!
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
cirkusmao says
Yummy! ?
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!
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!
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!
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.
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!
Sally Dellas says
How about adding shredded green peppers or a bit of jalapeños to the mix?
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.
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.
Solveig says
SO GOOD
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
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.
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!
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.
steph says
hi did anybody cook the potatoes first?
Tracy says
I love red flannel hash recipes – beets would be a great addition and scallions vs shallots add color.
Sally Dellas says
Me too!
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!
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!
Carly Syms says
Hi Chrissie,
Dana answers the leftovers question in her Recipe FAQ!
Tammy says
I made these with sweet potatoes and shredded zucchini instead of potatoes and they came out amazing!!
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!
Indumati says
For the haystacks are we supposed to squeeze out the juice that comes from the potatoes?
Melissa says
Do you think these would work using frozen shredded potatoes?
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!
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. :)
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!
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.
Lucrezia says
OMG! These were a huge hit with my family…especially my 8 year old :)
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?
Y says
Do they freeze ok?
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.
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
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!
Thanks for sharing!
Thanks Beth! xoxoxo
MC says
I tried these tonight and they were a gooey mess. Did you mean to say baked potatoes instead of raw potatoes?
Nope! Not sure what went wrong. Everyone else seems to have had success so far.
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.
Anna says
I made these with sweet potatoes + a few modifications this weekend, will be posting my results soon! Thanks for the inspiration! xx
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!
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.
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)!!!
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!)
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.
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.
Lorraine says
How to do without buying a food processor? (which I would never use for other things).
Anne says
grater
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.
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!
Sara | Life's Little Sweets says
I love potatoes, these are perfect for Easter (or any breakfast/brunch), pinning and sharing!
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!
vivian says
I would substitute some lightly cooked red bell pepper.
Tori says
Making it right now with sweet potato and I can say it is smelling delish!
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.
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.
Check out our shop! https://minimalistbaker.com/shop/
Tracy says
Check out Consumer Reports and Cooks Illustratated’s equipment reviews for every kitchen appliance purchase.
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!
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!!
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?
Hi Lauren! I don’t “think” that would work but if you give it a try, let me know how it goes!
conor says
I will definitely be trying this. That looks amazing.
Tori says
These look to-die-for! Such crispy perfection shouldn’t be legal!!!
Cheese and Chinese says
These look way too good!
Emilie @ Emilie Eats says
Less hands-on time??? I’m in! Loving this carb stacks… I mean haystacks ;)
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.
Ha! What are the odds!?
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!
Great tips! Thanks Marilyn!
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
Nikki says
This looks amazing :) Thanks for sharing!
-Nikki
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!
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.
So kind! Thanks Lois!
Laura says
Potatoes are my love language. Stoked to try these this week!
Emily @ Robust Recipes says
What a great idea to make hash browns in a muffin tin. I must give these a try! :)
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!
Julia says
I’d think cilantro, rosemary, or even basil would work here?
Agreed!
Michelle says
Thanks :)
Jennie Melville says
Chives! Who complains about chives?
Miriam Braun says
Actually made them with dill and they’re amazing!
Emily says
You have outdone yourself. Definitely making these.
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.
Hannah says
I think that butternut squash would work great with this!
Ooh, good call!
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!
Jayme says
Is there anyway to make this oil free?
You can try it, but they definitely won’t be as crispy!
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.
Shirley Megaw says
Thank you
I have made these twice and both times soggy on the bottom I have squeezed and squeezed fluid out , I will try your method.
Cheers
Shirl
sora says
same here, i tried flipping them to crisp up the bottom but it didnt work
Maya says
These look incredible! Such a great idea.
Ashley says
Yum! These are perfect for Easter Brunch! Thanks for sharing!
YES! Hope you love these, Ashley!
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
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!
You get me ;D
Jen says
I couldn’t find the grater attachment for food processor in your shop.. ?
Jules says
The food processor is in her shop, and the attachment comes with the food processor.
Thanks Jules!
Jen says
Thank you I appreciate your reply ?
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
Katrina says
Mmm the corn is a great addition in there!! This sounds lovely!
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!
Puja Darshan says
O my Gosh Dana!!!
It’s so tempting and I feel like gobbling up everyone of those pieces that I see.
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.