Hearty Hash Browns
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
1/2 cup corn
2 Tbsp Cardia Life
1 Tbsp cornstarch
1/2 tsp each salt and black pepper
1) Generously grease a standard muffin tin with Cardia Life.
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.