Quinoa Breakfast Hash Browns

Quinoa Breakfast Hash Browns abeautifulmess.com Do you have any foods that are a weekend ritual for you or your family? I didn’t until I discovered these quinoa hash browns. I had just started a strict nutrition plan to try and help with some minor health issues, and there was a long list of things that I couldn’t have for a few months. In my search for ingredient-approved recipies, I found this little gem in a great quinoa cookbook and decided to give it a try. SO glad I did! Quinoa Breakfast Hash Browns abeautifulmess.com Quinoa Breakfast Hash Browns abeautifulmess.com Quinoa Breakfast Hash Browns abeautifulmess.com Quinoa Breakfast Hash Browns abeautifulmess.com Quinoa Breakfast Hash Browns abeautifulmess.comQuinoa Breakfast Hash Browns, serves 2

1/3 cup quinoa (I used a tri-color blend of quinoa for mine, but any color will work)
2/3 cup water
1 1/2 cups peeled and grated raw potato
1 large egg
1 teaspoon fine grain sea salt
1/4 teaspoon pepper
1 tablespoon natural butter
2 green onions 

Combine the water and the uncooked quinoa in a pot and bring to a boil. Once boiling, cover the pot and reduce heat to a simmer for 10 minutes.  After 10 minutes, turn the heat off and leave the covered pot on the burner for another 6 minutes.  Gently fluff the quinoa with a fork and allow the quinoa to cool.

In a large bowl, mix the cooked quinoa with the egg, grated potato, pepper, and salt.  Heat a large skillet over medium heat and melt 1 1/2 teaspoons of butter in the pan. Scoop 1/3-½ cup of the quinoa mixture into the pan and flatten out the hash brown patty with the back of a spatula. Cook the hash browns for 5-7 minutes on each side until golden brown. Repeat process with the remaining mixtureQuinoa Breakfast Hash Browns abeautifulmess.com Quinoa Breakfast Hash Browns abeautifulmess.com I keep the recipe pretty close to the original when I make it, but I like the little kick that the pepper gives it, and the green onions add a delicious little crunch to each bite. Think you’ll be adding these to your weekend routine? xo. Laura

Note: Recipe adapted from Quinoa 365: The Everyday Superfood by Patricia Green and Carolyn Hemming

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Quinoa Breakfast Hash Browns

Servings 2

Ingredients

  • 1/3 cup quinoa I used a tri-color blend of quinoa for mine, but any color will work
  • 2/3 cup water
  • 1 1/2 cups peeled and grated raw potato
  • 1 large egg
  • 1 teaspoon fine grain sea salt
  • 1/4 teaspoon pepper
  • 1 tablespoon natural butter
  • 2 green onions

Instructions

  1. Combine the water and the uncooked quinoa in a pot and bring to a boil. Once boiling, cover the pot and reduce heat to a simmer for 10 minutes. After 10 minutes, turn the heat off and leave the covered pot on the burner for another 6 minutes. Gently fluff the quinoa with a fork and allow the quinoa to cool.
  2. In a large bowl, mix the cooked quinoa with the egg, grated potato, pepper, and salt. Heat a large skillet over medium heat and melt 1 1/2 teaspoons of butter in the pan. Scoop 1/3-½ cup of the quinoa mixture into the pan and flatten out the hash brown patty with the back of a spatula. Cook the hash browns for 5-7 minutes on each side until golden brown. Repeat process with the remaining mixture.

Credits // Author and Photography: Laura Gummerman