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.
4
5Then add the cooked quinoa, green onions and chilis and let cook for 6 - 7 minutes. Cook until desired doneness.