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.
These are so good. I made them with a Brinner recipe. (breakfast for dinner).
Scrambled egg sandwich on an Everything bagel with turkey sausage, cream cheese, cheddar, hot sauce, salt and pepper. This was the perfect addition.
Next time, I am going to actually add the hash brown to the sandwich.
I rarely follow recipes to a "T" so I added some grated cheese, crumbled bacon and chopped red bell pepper. I also added one beaten egg to help bind the potato hash. Hoping these would still turn out, to my surprise they did! I will definitely make these again!