From: Minimalist Baker
- 4 cups loosely packed (~450 g) finely grated russet potatoes (~3 potatoes)
- 1 tsp minced garlic
- ¼ cup (15 g) fresh chopped parsley (or other herb of choice)
- ½ cup (83 g) corn (if canned, very well drained)
- 2 Tbsp (28 g) melted butter (or sub coconut oil), plus more for cooking
- 1 Tbsp (7 g) cornstarch
- ½ tsp each sea salt and black pepper, plus more to taste
- Preheat oven to 375°F (190°C) and arrange a rack in the center of the oven. Generously grease a standard muffin tin with oil of choice.
- Add finely grated potatoes to a large mixing bowl with garlic, parsley, corn, butter, cornstarch, salt and pepper and stir to thoroughly combine.
- Divide mixture evenly between 12 muffin tins, filling each tin with about ¼ cup of the potato mixture. Press down gently to form. Sprinkle the tops with a pinch more salt and pepper
- Bake for 20 minutes.
- At the 20-minute mark, increase oven temperature to 425°F (218°C) and bake for 10-12 minutes more, or until the tops appear 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.
Notes: 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°F (176°C) oven until completely warmed through.