10693 Potato, Quinoa, and Cumin Hash Browns 1 hr 20 mins, plus cooling time 50 mins 12 servings Wed Sep 16 04:16:00 -0700 2009 Wed Sep 16 21:39:19 -0700 2009 Medium American CHOW http://www.chow.com/recipes/10693 Thu, 17 Sep 2009 04:39:19 GMT A richly flavored version of the classic A richly flavored version of the classic. During a trip to New York, the CHOW food editors brunched at Public and noshed on this delicious take on hash browns. Chef Brad Farmerie was kind enough to part with the recipe.

What to buy: Quinoa is available in most specialty groceries and health food stores.

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  • Heat the oven to 400°F. Using a spice grinder or a mortar and pestle, coarsely grind together quinoa, cumin, and salt; set aside.
  • Using a food processor with the grating attachment, grate the potatoes. (Alternatively, you can use a box grater.) Remove the grated potatoes from the processor and place them in a mixing bowl.
  • Let the potatoes rest for 5 minutes. Squeeze the liquid from the potatoes, one handful at a time, and place the potatoes in a separate, clean mixing bowl.
  • Add the ground quinoa mixture to the squeezed potatoes and mix with your hands until well incorporated. Oil a 13-by-9-inch baking dish with olive oil and place a piece of parchment paper on the bottom, cut to fit exactly.
  • Pour the potato mixture into the oiled pan and pack it down (make sure to keep it a consistent thickness). Brush the top of the mixture with some more olive oil and cover with another piece of parchment paper placed directly on the potatoes.
  • Place in the preheated oven and bake for 25 minutes. Remove from the oven and allow to cool to room temperature. Place in the refrigerator to cool completely, about 3 hours.
  • After 3 hours, remove from the refrigerator and slide a thin, sharp knife around the perimeter of the potatoes to loosen them from the pan. Flip the potatoes onto a cutting board. Trim off any crisp edges and cut into 12 equal pieces.
  • Fill a frying pan with 1/2 inch of neutral oil (such as vegetable, canola, or peanut) and heat over medium heat. When the oil is hot (about 350°F), fry the hash browns until crisp and golden brown, about 3 to 5 minutes per side. Drain the finished hash browns on paper towels, season with salt, garnish with chopped chives, and serve.
    • ]]>     http://www.chow.com/assets/2006/09/rcp_cuminhashbr_290x210.jpg Public Restaurant 45 Breakfast/Brunch 1 cup quinoa

    ]]>     283 3 tablespoons cumin, toasted

    ]]>     301 4 teaspoons kosher salt

    ]]>     69 2 1/2 pounds peeled Idaho potatoes

    ]]>     Olive oil

    ]]>     Vegetable, canola, or peanut oil, for frying

    ]]>     160 1 bunch chives, finely chopped

    ]]>     1565 fry 744 indulgent 384 easy 776 fun 393 exotic 836 adventurous 1043 houseguests 774 hangover 1025 hair of the dog 277 brunch 240 breakfast 435 vegetarian 822 american 1578 new york city 1501 public 762 chef 11205 brad farmerie 769 crowd pleaser 2747 make ahead 662 one pot 17152 whole grains