Potato, Quinoa, and Cumin Hash Browns Recipe
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Difficulty: Medium |
Total Time:
1 hr 20 mins, plus cooling time
|
Active Time:
|
Makes:
12 servings
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.
This recipe was featured as part of our Supercharge with Superfoods photo gallery.
INGREDIENTS
- 1 cup quinoa
- 3 tablespoons cumin, toasted
- 4 teaspoons kosher salt
- 2 1/2 pounds peeled Idaho potatoes
- Olive oil
- Vegetable, canola, or peanut oil, for frying
- 1 bunch chives, finely chopped
INSTRUCTIONS
- 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.
I want to try these as a gluten-free substitution for the egg muffins foundation of Eggs Benedict. At any rate, I agree that these do not belong in the "hash brown" category!
They ought to freeze well, as long as you allow them to cool completely & wrap them air-tight in parchment AND plastic. Just defrost in the fridge for an few hours (or overnight, if you're thinking ahead) & fry 'em up as indicated.
are your potatoes cooked before mixing or chopped raw?
After cooling and flipping the potato/quinoa squares, do you think freezing and frying at another time would work for this recipe? Or at most, keeping them in the fridge for a couple days?
Delicious
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.
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?
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.
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 :)
Hash browns? No way! This should have its own name - it does not belong in the hash brown category.