Do you have any foods that are a weekend ritual for you or your family? I didn’t until I discovered these quinoa hash browns.
I had just started a strict nutrition plan to try and help with some minor health issues, and there was a long list of things that I couldn’t have for a few months.
In my search for ingredient-approved recipes, I found this little gem in a great quinoa cookbook and decided to give it a try. SO glad I did!
Related: 50+ Healthy Breakfast Ideas
Quinoa Breakfast Hash Browns, 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 natural 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.
I keep the recipe pretty close to the original when I make it, but I like the little kick that the pepper gives it, and the green onions add a delicious little crunch to each bite. Think you’ll be adding these to your weekend routine? xo. Laura
Note: Recipe adapted from Quinoa 365: The Everyday Superfood by Patricia Green and Carolyn Hemming
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Ingredients
- ⅓ cup quinoa (I used a tri-color blend of quinoa for mine, but any color will work)
- ⅔ cup water
- 1 ½ cups raw potato (peeled and grated )
- 1 large egg
- 1 teaspoon sea salt (fine grain)
- ¼ teaspoon pepper
- 1 tablespoon natural butter
- 2 green onions
Instructions
- 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.
Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
You’re doing FODMAP! We are in our home and I will definitely try this recipe. Thank you.
This is a pretty good recipe! 1 tsp salt is way too much so we used 1/2 tsp, and it tasted great. We also mixed the green onions directly into the hash brown mixture. The only issue was that the mixture was VERY wet, and the hash browns turned out a bit eggy.
Easy to make and look very delicious. Thanks for sharing.
These look amazing! I can’t wait to try them????
Like to try new things and this seems like it would be very healthy!
Wow. Talk about a breakfast that will stick to your ribs. This looks amazing!
macros?
These are my favorite kinds of breakfasts!
Quinoa breakfast, love this recipe. It looks delicious. This is a must try. Thank you
I will try this quinoa breakfast hash browns recipe tomorrow. Today, I saw this great recipe on your website. Thank you.
The recipe looks lit. I am definitely going to try the same. It would be really good and health for the kids.
I suppose, we can also try the same with oats? I am looking for some heathy options so that I can stick to my fat and carbohydrate intake.
Keep up with the good work 🙂
This quinoa breakfast hash browns recipe looks so amazing and yummy at the same time. Found your post so easy to follow along when preparing them yesterday. So mesmerized by this.
Thanks for the recipe! I made these today! I added a little more quinoa than the recipe called for. I also added some seasoning salt and garlic granules. They turned out delicious! I agree with a previous commentor…. the green onions add a nice crunch (and flavor).
Tried these this morning and they were very good. You may want to correct the directions as there is no mention of adding the green onions.
Can I cook these and make them , and then freeze them?
Interesting,will try surely
I love the crunch of quinoa. I bet these hash browns are amazing!
Hi ABM! I’ve never made a comment on here before, but I have been reading your blog religiously for the last 4 years. I tried this recipe this morning and it was delicious! We used these hash browns as the bottom layer for eggs Benedict and it was SO yummy! They also taste really great on their own. So, if anyone is thinking about giving it a go, DO IT! Thanks Laura!
Looks delicious! I’m a recent quinoa convert but haven’t ventured much past quinoa-with-veggie salads. This is a must try!
Love your napkin! ♥