Sunday, June 19, 2016

OIL-FREE Hash Brown Bird's Nests

Wanted to make a beautiful meal for Father's Day brunch today. Sticking with our oil-free lifestyle, we made these gorgeous Starch Solution-friendly OIL-FREE Hash Brown Bird's Nests. SO tasty and just the right crispiness!

4 russet potatoes, peeled and shredded
1 shallot, chopped into thin rings
1 cup frozen corn, defrosted and drained well
1 dash cayenne pepper (or more if you like it!)
1 1/2 T corn starch
1 t. garlic powder
1 T. dried parsley
1/2 t. salt (optional)
1/2 t. black pepper

Preheat oven to 375 degrees. 
Mix all ingredients in a large bowl. Press mixture into NON-STICK muffin cups (silicone or my favorite muffin pan). Bake for 30 minutes. Increase the oven temperature to 425 degrees and bake until golden grown on top (about 10-12 minutes). The moisture varies in every batch, so if you don't think they're ready at this point, lower your oven to 300 degrees and continue baking to dry them more. Serve when they're how you like them!

NOTE: if you have extra mixture,  you can cook it in a nonstick skillet, spreading it out on the pan in a thin layer. Cook over low heat for 15 minutes and don't flip until the potato "pancake" can slip around on the pan easily. Cook on other side until crispy. 

Inspired by Minimalist Baker 


  1. These look really yummy. I love crispy potatoes like this, potato pancakes, and such, but it's hard to do without oil, so I'm excited to try this one. Thanks!

    1. Pamela...Let me know how they turn out and what you think!

  2. Is the corn a necessary component? Is there any substitutions you would suggest?

    1. Corn is NOT a necessary component. Just leave it out! :-)

  3. I'm giving them a try right now. Hash browns are my secret weakness. Everything smells amazing going into the oven.

  4. Everything smells amazing going into the oven. Can't wait to try them out.