Hash Browns with Quinoa and Chilis

Name: Hash Browns with Quinoa and Chilis
Prep time: 20 min
Total time: 35 min
Yield: 2 Servings
Ingredients: u2153 cup red or tri-color blend quinoa; u2154 cup water; 1u00bd cups potato, peeled and grated; 1 tablespoon olive oil; 1 teaspoon Kosher salt; u00bc teaspoon pepper; 1 tablespoon green onions, chopped; 2 tablespoons green chiles, chopped or to taste

By Breakfast / Brunch, Chilis, Grains, Potatoes, Vegetarian Sautéing

August 18, 2019

I had breakfast in the Delta Sky Club on my way to New York and had this Hash Browns with Quinoa and Chilis. It was so good that I thought I would post the recipe. You could make it as crispy as you like. It's very healthy and delicious.

Prep: 20 mins
Cook: 15 mins
Yields: 2 Servings

Ingredients

⅓ cup red or tri-color blend quinoa

⅔ cup water

1½ cups potato, peeled and grated

1 tablespoon olive oil

1 teaspoon Kosher salt

¼ teaspoon pepper

1 tablespoon green onions, chopped

2 tablespoons green chiles, chopped or to taste

Directions

1Combine 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.

2Squeeze out as much moisture as you can from the grated potatoes. An easy way do this with a potato ricer, using it much like you would a garlic press, except you don't force the potatoes through the ricer. You just press out the moisture.

3In a large nonstick skillet, heat olive oil over medium heat. Add the potatoes and sauté about 5 minutes, or until soft. Season with salt and pepper.

5Then add the cooked quinoa, green onions and chilis and let cook for 6 - 7 minutes. Cook until desired doneness.

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