4 C. shredded peeled baking potato (about 1 1/4 lb.)
1/4 C. thinly sliced green onions
1/4 C. chopped green bell pepper
2 T. cornstarch
1/4 tsp. salt
1/4 tsp. black pepper
1/4 tsp. onion powder
Cooking spray

Preheat oven to 475°. Place potato 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, onions, and bell pepper in bowl. Add the cornstarch, salt, black 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 C. potato mixture (do not pack). Carefully 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.

Yield: 8 servings
Serving size: 1 hash brown

Calories: 97
Fat: 0.7g
Fiber: 1.7g