Quinoa Potato Hash Browns

This is my new breakfast obsession. I saw the recipe over at A Beautiful Mess and I had to give it a try. It sounded too good to be true. But really, after making it, it is true! This stuff is THAT good and it’s super easy to make, doesn’t require a lot of time, and has very few ingredients. If you haven’t noticed, I’m a huge fan of cooking just about any recipe with minimal, healthy ingredients, and also one that doesn’t require too much time. These quinoa potato hash browns were a hit! Husband approved. Tummies approved. And to be fair, we’ll probably cook them up again this weekend!

• 1/3 cup white quinoa
• 2/3 cup water
• 1 1/2 cups peeled and grated potato (side note, I didn’t have a grater so I just peeled the potato all the way down to the very end of it. It seemed to work fine, so if you too, don’t have a grater, just use your peeler!)
• 1 large egg
• 1 teaspoon fine grain sea salt
• 1/4 teaspoon pepper
• Butter for the pan
• 2 green onions

1. In a pot, bring the water and the uncooked quinoa to a boil. Cover the pot and let it simmer until water is fully absorbed and quinoa is completely cooked.
2. In a large mixing bowl, add together the potato, egg, cooked quinoa, salt and pepper. Stir well.
3. Butter a frying pan on medium to high heat. Scoop out about 1/2 to 1/3 cup of the potato-quinoa mixture and place it on the pan. Flatten it out using a spatula and let it cook for about 5 to 7 minutes before flipping it over. (I like my hash browns extra crispy so I let them sit for a few minutes longer). Once fully cooked on both sides, remove from pan and sprinkle chopped onion on top. Enjoy.