Saturday, July 02, 2005

Spicy and Crispy Potato Hash Browns

Spicy and Crispy Potato Hash Browns(Adaped from CL)

4 cups shredded peeled baking potatoes
1/4 cup thinly sliced green onions
2 tablespoons cornstarch
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon onion powder
1/8 to 1/4 teaspoon cayenne pepper

Preheat oven to 475

Place potatoes in a large bowl, and cover with cold water. Let stand 5 minutes. Drain and rinse potato. Dry thoroughly in a salad spinner, or pat dry with paper towels. Combine potato and onions in a bowl. Add the cornstarch, salt, black pepper, cayenne pepper, and onion powder; toss well to coat.

Line a baking sheet with nonstick aluminum foil; coat thoroughly with cooking spray. Place a 3-inch biscuit cutter on prepared baking sheet. Fill biscuit cutter with 1/2 cup potato mixture. Gently remove cutter, leaving potato patties intact. Repeat the procedure with remaining potato mixture. Coat tops of potato patties with cooking spray. Bake at 475° for 20 minutes. Turn and bake for an additional 15 minutes or until golden brown.

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