Grammy's Kitchen · Hash Browns · Crispy Hash Brown Haystacks
One of 34 hash browns recipes we measured
from minimalistbaker.com
52 cooks on minimalistbaker.com rate it 4.2★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 34.
| this recipe | typical | |
|---|---|---|
| salt | 0% | 1% |
| aromatics | 0% | 0% |
| fat | 4% | 7% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 600 g | 4 cups loosely packed grated russet potatoes* ((3 potatoes yield ~4 cups)) |
| 1 medium shallot, very thinly sliced | |
| 25 g | 1/4 cup fresh chopped parsley ((or other herb of choice)) |
| 77 g | 1/2 cup fresh or canned corn ((if canned, very well drained // not frozen)) |
| 28 g | 2 Tbsp melted vegan butter ((or sub coconut oil // plus more for cooking)) |
| 8 g | 1 Tbsp cornstarch or arrowroot starch ((for binding)) |
| 3 g | 1/2 tsp each sea salt and black pepper ((plus more to taste)) |
Method: 6 steps, published by minimalistbaker.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I never leave comments on recipes but this one was very disappointing, especially when I followed the instructions exactly and the finished product looks nothing like the picture. Used raw russet potatoes, shredded in the food processor, frozen well-drained c” — a cook, 1.0★
“I made these yesterday. I live in Spain and they don’t put type of potato on the bag, they are just potato’s. I followed the recipe. I peeled potato’s and used processor to grated them. I then rinsed them and squeezed all excess water out and then used a towe” — a cook, 4.0★