Sift flour, cornstarch, salt and pepper together. Add beets, onion and eggs. Mix together and set aside in the fridge for about 10 minutes. While the mixture is resting, spray a frying pan with non-stick cooking spray and place it on medium-high heat. Drop the mixture in the hot frying pan 1/4 cup at a time and flatten each one to about 1/2 - 3/4" thick. When the beets have become crisp and have darkened on the bottom, flip them over and continue to cook until they are hot all the way through and crispy on both sides. Serve with non-fat sour cream. (This recipe is rich in iron.) Yield: 12-16 hash browns