Crisp Potato Hash Browns

Crisp Potato Hash Browns (Adapted from CL)

4 cups peeled and shredded russet potatoes
*see below for additional ingredients if desired
2 tablespoons cornstarch
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/4 teaspoon onion powder
1/4 teaspoon garlic powder

Preheat oven to 475

In a large bowl, add shredded potatoes and cover with cold water - let stand for 5 to 10 minutes. Drain, rinse potatoes and then drain well again. Pat potatoes dry with paper towels or give them a whirl in a salad spinner.

In a large bowl, toss together potatoes, cornstarch, salt, pepper, onion powder and garlic powder until well combined.

Place a 3" round biscuit cutter on baking sheet coated with nonstick spray. Scoop about 1/2 cup of the potato mixture into the biscuit cutter and lightly press down. Gently lift up the cutter, being careful to leave the potato patties intact. Repeat the procedure with remaining potato mixture. Coat tops of potato patties with olive oil cooking spray. Bake for 20 minutes - carefully turn them over and continue to bake until golden bowl, about 15 more minutes.

*If you want more flavor, do add about a quarter cup of sliced scallions and chopped bell peppers when you add the seasonings with the potatoes.

Makes about 4 servings.

Just found the recipe? Click here to see where we talked about it!