Our darling daughter is a junior in high school and has already decided that she would like to become a registered dietitian. That is great news on a couple of accounts. The first is that she knows now at 16 years old what she wants to go to school for and second she has an interest in food which equals an interest in cooking. You can’t beat that!
So this past Sunday while my handsome hubby and I were watching our little man play basketball I get a text: “I’ll make and plan dinner for tonight”. That is good news, however, the main course was already decided, so I respond back :”We are having Chicken Cordon Bleu, work around that”. She came up with Hash Brown Potatoes from Cooking Light.
Hash Browns (Light)
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 ( I don’t think she used this)
2 tablespoons cornstarch
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon onion powder
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.
And while she made the potatoes my handsome husband made the green beans we will be serving at an upcoming Dinner Club.