Saturday, December 27, 2014

Quinoa Breakfast Hash Browns ala ~DKBB~

Quinoa Breakfast Hash Browns ala ~DKBB~
(adapted from Quinoa 365: The Everyday Superfood by Patricia Green and Carolyn Hemming)

1/3 cup quinoa (I used a tri-color blend of quinoa for mine, but any kind will work)
2/3 cup water
(or you can use leftover cooked quinoa)
3 cups peeled and grated raw potato (or 3 cups thawed shredded hashbrowns)
2 large eggs
¼ cup onion, minced -and/or-
¼ cup green pepper, minced -and/or-
1 small can green chilies* (well drained­) -and/or-
2 to 4 Tbsp. crumbled cooked bacon -and/or-
2 to 4 Tbsp. crumbled cooked chorizo or sausage
1 teaspoon fine grain sea salt
½ teaspoon pepper
2 Tbsp. butter (or you can use bacon grease)
2 green chopped onions (for garnish)
  • 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. (Or, skip all this if you are using leftover quinoa.)
  •  In a large bowl, mix the cooked quinoa with the eggs, grated potato, pepper, and salt.  Heat a large skillet over medium heat and melt butter (or bacon grease) in the pan. Scoop ⅓ -½ cup of the 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. 
* If you choose to use green chilies and/or chorizo, you might want to use Southwestern Style Egg Beaters (instead of 2 eggs).