Cheesy Haystack Potatoes

Dairy-Free | Vegan Option | Gluten-Free Option | Lactose-Free
2 servings
Prep time: 5 minutes
Cook time: 30 minutes

What You’ll Need

  • 2 cups frozen shredded hash brown potatoes (gluten-free, if preferred)
  • 2 oz. Vevan Ched-Shred
  • 1 egg (or egg alternative), lightly beaten
  • 1 Tbsp. vegetable oil
  • 1 Tbsp. fresh chives or green onion, finely chopped
  • ⅛ tsp. salt
  • ⅛ tsp. garlic powder
  • Coarse ground black pepper, to taste

Here’s How

  • Heat oven to 425ºF. Line and grease a baking sheet.
  • In medium bowl, combine potatoes, Vevan Ched-Shred, egg, oil, chives, salt, garlic powder and pepper.
  • On baking sheet, divide mixture into four stacks a few inches apart. Bake 25–30 minutes or until hash browns are golden and crispy on edges and cheese is melted.
  • Allow to cool a few minutes before serving.

Serving suggestion: Serve with a fresh green salad.