Vegan Crispy Potato Muffin Bites
🌱 Vegan Crispy Potato Muffin Bites 🥔
These Vegan Crispy Potato Muffin Bites are shredded potatoes packed into a muffin tin and baked until the edges go golden and shatter-crisp. A little carrot and green onion run through the middle. Dip them in vegan sour cream and they taste like hash browns you can pick up.
I love these when I want crispy potatoes without standing at the stove. Squeeze the potatoes dry, pack the tin, walk away. 💚
Jump to Recipe ↓ 🌱
Why You’ll Love These Potato Bites 💚
- 🌱 Completely vegan
- 🥔 Crispy hash-brown edges
- 🧁 Baked in a muffin tin
- 🥕 Carrot and herbs inside
- 🥣 Perfect for dipping
- 🔥 No frying
The Secret to Bites That Actually Crisp
Water is the enemy. After you grate the potatoes, squeeze them in a towel until almost no liquid comes out. Oil the muffin tin well so they release. High heat and enough space around each cup give you browned sides instead of steamed potato cakes.
Frequently Asked Questions ❓
Do I need to peel the potatoes? 🥔
No. Scrub them well and grate. The skin adds extra crisp.
Can I use frozen hash browns? 🧊
Yes. Thaw and squeeze them dry first.
How do I keep leftovers crisp? 🔥
Reheat in the oven or air fryer. The microwave makes them soft.
🌱 Vegan Crispy Potato Muffin Bites
Ingredients 🛒
- 4 medium potatoes, grated
- 1 small carrot, grated
- 3 green onions, sliced
- 2 tablespoons cornstarch or flour
- 2 tablespoons olive oil, plus more for the tin
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- ½ teaspoon paprika
- Vegan sour cream or yogurt, for dipping
Instructions 👩🍳
- Preheat oven to 425°F (220°C). Grease a 12-cup muffin tin well.
- Squeeze the grated potato in a clean towel until very dry.
- Mix the potato, carrot, green onion, cornstarch, oil, and seasonings.
- Pack the mix firmly into the muffin cups.
- Bake 30–35 minutes, until the edges are deep golden and crisp.
- Cool 5 minutes, then loosen with a knife and lift out. Serve with vegan sour cream.
Nutrition
| Nutrient | Per bite (1/12) |
|---|---|
| Calories | 70 |
| Protein | 1g |
| Net carbohydrates | 11g |
| Total carbohydrates | 12g |
| Fiber | 1g |
| Total fat | 2g |
| Sodium | 200mg |
Estimates based on potato, carrot, and oil, without dipping sauce. Exact numbers may vary by potato size.
Notes & Tips 💡
- If they stick, run a thin knife around each cup while they’re still warm.
- A pinch of nutritional yeast in the mix adds a cheesy note.
- These are excellent with ketchup, hot sauce, or garlic vegan yogurt.
- Don’t underbake — pale sides stay soft.
These Vegan Crispy Potato Muffin Bites are golden, dippable, and baked in a tin. Hash browns you can hold. 🥔🌱
If you make them, I’d love to hear how they turned out — leave a comment or tag me!
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