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Ingredients

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• 4 cups loosely packed grated russet potatoes* ((3 potatoes yield ~4 cups))
• 1 medium shallot, very thinly sliced
• 1/4 cup fresh chopped parsley ((or other herb of choice))
• 1/2 cup fresh or canned corn ((if canned, very well drained // not frozen))
• 2 Tbsp melted vegan butter ((or sub coconut oil // plus more for cooking))
• 1 Tbsp cornstarch or arrowroot starch ((for binding))
• 1/2 tsp each sea salt and black pepper ((plus more to taste))