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Recipe Potato and Corn Haystacks

  • Prep

    15 minutes

  • Cook

    35 minutes

  • Serves

    4 or Makes 12 Haystacks

Looking for a creative way to serve up some potatoes? Look no further. These crispy and delicious haystacks made with shredded potatoes, corn, serrano pepper and a mix of Mexican-inspired spices are sure to be a crowd pleaser. Topped with a dollop of Mother Raw French Onion Dip – these haystacks are not only beautiful but tasty too! 


3 russet potatoes, scrubbed 

¼ cup chopped cilantro, fresh 

½ cup corn 

1 small serrano pepper, chopped  

1 ½ tbsp extra virgin olive oil 

3 tbsp all-purpose flour (gluten-free if needed) 

1 tsp smoked paprika 

¾ tsp ancho chile powder 

½ tsp garlic powder 

¾ tsp kosher salt 

Mother Raw French Onion Dip


Preheat the oven to 375ºF and grease a muffin tin very well. 

Shred your potatoes in a food processor or on a box grater. 

Place the shredded potatoes in a clean dish towel (or a nut milk bag) and drain the potato to remove the water. There is a lot of water, so be sure to really wring it out to get the shredded potato nice and dry. 

Once your potato is nice and dry, add it to large bowl along with the cilantro, corn, serrano, olive oil, flour, spices and salt. Mix well to combine.  

Use your hands to form a haystack and then place in the muffin tin, make sure to press down in the muffin tin so that the stacks are well formed and tight. Place in the oven to bake for 20 minutes.  

Increase the oven temperature to 425ºF and bake for 15 minutes longer, until crispy and browned. 

Remove the muffin tin from the oven and let cool for 10 minutes, before removing the haystacks.  

To remove the haystacks, run a butter knife around the edges to pop them out.

Serve with a dollop of Mother Raw French Onion Dip and garnish with cilantro.