Potato, Quinoa, and Cumin Hash Browns

Name: Potato, Quinoa, and Cumin Hash Browns
Yield: 12 servings
Ingredients: 1 cup quinoa; 3 tablespoons Cumin and black cumin:cumin, toasted; 4 teaspoons kosher Salt:salt; 2 1/2 pounds peeled Idaho Potato:potatoes; Olive oil; Vegetable, canola, or peanut oil, for frying; 1 bunch Chives and chinese chives:chives, finely chopped

Quinoa Potatoes Breakfast Hangover Cure Gluten Free Vegetarian Brunch Make Ahead Medium

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12 servings Medium

(11) Total: 1 hr 20 mins, plus cooling time Active: 50 mins

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Ingredients (7)

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

Nutritional Information

Calories281
Fat18.26g
Saturated fat2.49g
Trans fat
Carbs26.31g
Fiber3.25g
Sugar0.79g
Protein4.21g
Cholesterol
Sodium297.99mg
Nutritional Analysis per serving (12 servings) Powered by

During a long-ago trip to New York, former Chowhound food editors brunched at (now-closed) Public and noshed on this delicious take on hash browns. Chef Brad Farmerie was kind enough to part with the recipe.

Pair with our Bloody Mary recipe for an incredible hangover cure.

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.

By Public Restaurant

Instructions

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.

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