The perfect crunchy carrier for any and all topping combinations you could ever want! These haystacks are versatile allowing you to customize the recipe. Not feeling creative? No worries, we've eliminated the guesswork by providing you with a range of choices; Smoked Salmon, Veggie, and Bacon 'n' Crème.

Two-Tone Hash Brown Haystacks

Shred russet and sweet potatoes using the large holes on a box grater. Spread potatoes on a large sheet of paper towels or a clean kitchen towel. Add leek and shallot. Squeeze to remove liquid; set potato mixture aside.

Whisk together eggs, Parmesan cheese, corn starch, garlic, salt, nutmeg, and black pepper in a large bowl. Add potato mixture; stir until well combined.

Heat oil in a large nonstick skillet to 325 degrees. Form mixture into 6 (3-inches) patties, using about 2/3 cup for each patty. Carefully, place 3 patties into the hot oil. Fry patties 6 to 8 minutes or until golden and crisp, turning halfway through. Transfer patties to paper towels to drain. Fry remaining 3 patties.

To serve, top each haystack with 1 teaspoon whipped cream cheese, 1 slice smoked salmon, 1 tablespoon red onion, 1 teaspoon capers, and fresh dill.

To serve, top each haystack with 1 tablespoon crème fraiche, 1 slice of chopped bacon, chives, and smoked paprika.

To serve, top each haystack with 1 teaspoon mascarpone, 3 slices English cucumber, lemon zest, and black pepper. 