MEXICAN HAYSTACKS

When I made these haystacks earlier this year the recipe was called "Mexican Haystacks" but now the blogger changed the name to "Potato and Corn Haystacks." Either way they are delicious. I made the recipe even easier by using frozen hash browns instead of shredding whole potatoes.

You can find the recipe at “Mother Raw” blog: POTATO AND CORN HAYSTACKS

Here's how to make a "flax egg": Flax Egg

I saw a wonderful patient with diabetes who is wanting to change his diet and reclaim his health. His endocrinologist suggested "avoiding carbs" and when that did not work bariatric surgery was recommended. Since this patient loves potatoes, as so many of us do, I am sharing this long but educational video by Dr. John McDougall called "Potatoes - A Miracle Of Nutrition?"

What I did differently:

-Used a 20 oz bag of Trader Joe's Shredded Potato Hash Browns, defrosted

-My husband is not a huge cilantro fan so I used less than called for

-Used frozen corn because it's what I had on hand

-Added 1 thinly sliced scallion

-Removed the seeds of the serrano pepper since my husband cannot tolerate heat (see picture section for Scoville Scale)

-Instead of oil used a "flax egg"

-Instead of 3 TBSP flour used 1 TBSP corn starch since what I had on hand

-Increased the garlic powder to 1 tsp

-Lowered the salt to 1/2 tsp

-I used a 1/2 cup measuring cup and packed it nearly full so my stacks would be about the same size. The recipe my way will make 8 stacks. Set the stacks on a parchment paper lined baking sheet and used the palm of my hand to flatten them a bit.

-Cooked in my Breville oven on "airfry" mode 400 degrees, 16 minutes because my regular oven was not working