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7Ingredients
50Minutes
60Calories
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Ingredients
US|METRIC
12 SERVINGS
- 4 cups russet potatoes (loosely packed, ~450 g finely grated, *, ~ 3 potatoes)
- 1 shallot (very thinly sliced)
- 1/4 cup chopped parsley (fresh, or other herb of choice)
- 1/2 cup corn (if canned, very well drained)
- 2 Tbsp. vegan butter (melted, or sub coconut oil, plus more for cooking)
- 1 Tbsp. cornstarch (or arrowroot starch, for binding)
- 1/2 tsp. sea salt (each, and black pepper, plus more to taste)
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NutritionView More
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60Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories60Calories from Fat┅ |
% DAILY VALUE |
Total Fat0g0% |
Saturated Fat |
Trans Fat |
Cholesterol |
Sodium110mg5% |
Potassium280mg8% |
Protein2g |
Calories from Fat┅ |
% DAILY VALUE |
Total Carbohydrate13g4% |
Dietary Fiber<1g3% |
Sugars<1g |
Vitamin A4% |
Vitamin C10% |
Calcium2% |
Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(2)
Ben Vance 5 years ago
Went back and read the recipe...End result is mushy potatoes with crispy tops....Recipe says to yse 4 cups of shredded potatoes for a 12 muffin tin. Not overthinking it, I divided evenly and cooked. Result was lackluster to say the least. The recipe also said to put 1/4 cup in each tin. That amounts to 3 cups...WHY have a recipe with 4 cups of potatoes if I only need 3!!! D’OH!