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Quinoa Breakfast Hash Browns

Servings 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


  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.