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.
- 1Heat the oven to 400°F. Using a spice grinder or a mortar and pestle, coarsely grind together quinoa, cumin, and salt; set aside.
- 2Using 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.
- 3Let 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.
- 4Add 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.
- 5Pour 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.
- 6Place 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.
- 7After 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.
- 8Fill 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.