Quinoa Breakfast Hash browns

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Serves 2


1/3 cup quinoa (I used a tri-color blend of quinoa for mine, but any color will work)
2/3 cup water
1 1/2 cups peeled and grated raw potato
1 large egg
1 teaspoon fine grain sea salt
1/4 teaspoon pepper
1 tablespoon butter
2 green onions


Combine the water and the uncooked quinoa in a pot and bring to a boil. Once boiling, cover the pot and reduce heat to a simmer for 10 minutes.  After 10 minutes, turn the heat off and leave the covered pot on the burner for another 6 minutes.  Gently fluff the quinoa with a fork and allow the quinoa to cool.

In a large bowl, mix the cooked quinoa with the egg, grated potato, pepper, and salt.  Heat a large skillet over medium heat and melt 1 1/2 teaspoons of butter in the pan. Scoop 1/3-½ cup of the quinoa mixture into the pan and flatten out the hash brown patty with the back of a spatula. Cook the hash browns for 5-7 minutes on each side until golden brown. Repeat process with the remaining mixture.