Summer Eats Kickoff Series!
Everyone loves a good dish, and in the summer, there is no exception! With summer comes the wanting of easy, fresh dishes that won't involve turning on the oven or stove. Today, we will be kicking off our Summer Eats Series, which will promote healthy recipes for summer meals that are not only delicious but good for you as well.
Today, we will be getting the series started with a breakfast staple--Crispy Potato Hash Browns.
"My love of fried food doesn't fit into my healthy-eating lifestyle, so I came up with this recipe using nonstick aluminum foil. It requires high heat but no oil," CL Reader states.
Serve these guilt-free breakfast treats hot! This recipe avoids the oil used in traditional hash browns, which means less than 1 gram of fat—but all the flavor.
4 cups shredded peeled baking potato (about 1 1/4 pounds)
1/4 cup thinly sliced green onions
1/4 cup chopped green bell pepper
2 tablespoons cornstarch
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon onion powder
How to Make It
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 cup 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.
Go on and add some fruit, a good cup of coffee and the newspaper. Breakfast is served!