Great for kids to make for Father’s Day brunch!

Prep time
15 mins
Cook time
35 mins
12 stacks


  • 3 large red skin potatoes, finely grated
  • ½ cup corn, drained if from can
  • 2 tbsp melted Community Co Virgin Coconut Oil*
  • 1 tbsp corn starch
  • ½ tsp each, Community Co Sea Salt and Community Co Black Pepper*

How to make:

  1. Preheat oven to 190°C. Grease a standard muffin tin with oil of choice to avoid potatoes sticking.
  2. In a large mixing bowl, add potatoes, corn, coconut oil, corn starch, salt and pepper and stir to thoroughly combine.
  3. Divide mixture evenly between 12 muffin tins. Press down gently to form. Sprinkle the tops with a pinch more salt and pepper and bake for 20 minutes.
  4. At the 20-minute mark, increase oven temperature to 218°C and bake for 10-12 minutes, or until the tops appear golden brown.
  5. Remove from oven and rest for 5 minutes, then loosen the sides with a knife and gently lift out with a fork. Serve immediately – best when fresh!


*Community Co products proudly at home at IGA.