Potato, Quinoa, and Cumin Hash Browns
TIME/SERVINGS
Total: 1 hr 20 mins, plus chilling time
Active: 50 mins
Makes: 12 servings
By Public Restaurant
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.
INGREDIENTS
INSTRUCTIONS
- Heat 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 potatoes. Remove grated potatoes from the processor and place them in a mixing bowl. (Alternatively, you can use a box grater.)
- Let grated potatoes rest for 5 minutes. Squeeze the liquid from the potatoes, one handful at a time, and place potatoes in a separate, clean mixing bowl.
- Add ground quinoa, cumin, and salt mixture to squeezed potatoes, and mix with your hands until well incorporated. Oil a 9-by-13-inch baking dish with olive oil and place a piece of parchment paper on the bottom, cut to fit exactly.
- Pour 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 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 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 oil is hot (about 350°F), fry hash browns until crisp and golden brown, about 3 to 5 minutes per side. Drain finished hash browns on paper towels, season with salt, garnish with chopped chives, and serve.
COMMENTS | ADD YOUR OWN
Hash browns? No way! This should have its own name - it does not belong in the hash brown category.
agreed. making them with grated potatoes doesn't automatically qualify them as hash browns.why not just call them twice-cooked latkes or potato pancakes while you're at it?
a lot of the recipe names on chow aren't particularly accurate in terms of traditional definitions for the preparation method or ingredients.
but hey, they're usually pretty tasty no matter what you call 'em :)
You grind the quinoa up raw or do you cook them in liquid first? It doesn't seem like the potato would give off enough liquid to hydrate the grain.
I am always looking for ways to add quinoa to my diet, i made this last night and served it up today morning. Its really good and tasty with scrambled eggs. My husband did not realise he was getting in some quinoa too. I added some dried onion flakes and chopped spring onion to the mix. Only thing is this recipe makes way more than 12 pieces, more like 20. Any body know if you can freeze these and fry them up on demand?
i first washed the quinoa to get rid of saponins which make it bitter, and let it dry on two sheets of bounty. Then I ground it raw, the potato gives off enough liquid to cook the quinoa within, the quinoa that remains towards the top surfaces is raw -ish but makes it nice and crusty.