Quinoa Hash Browns- Day 3

A disappointing brunch at the over hyped Public yielded this surprise; a quick search on the interwebz turned up the original recipe by Chef Brad Farmerie.
Without much ado...

Quinoa Hash Browns

1 cup quinoa
3-4 medium potatoes, grated
salt-pepper to taste
2 small green chilies
1 tsp cumin powder
1/2 cup chopped parsley

Squeeze the grated potatoes and get as much moisture out as you possibly can.
Grind the quinoa in the food processor to a rough powder. Mix it with the potatoes and add the seasonings.
Line a baking dish with parchment paper and pour the mixture in, patting it down firmly. Cover with another piece of paper and bake for about 25 mins in a 450 degree oven. Cool and keep it in the fridge overnight.
In the morning, cut the baked quinoa-potatoes into squares and shallow fry till golden brown.

This is such an interesting twist to regular old hash browns, the rough ground quinoa grain making it a wonderfully rustic and hearty addition to the brunch menu. Baking the mixture beforehand also took all the moisture out of the potatoes resulting in the crunchiest hash browns I've ever had. I still maintain that Public is over hyped and you don't need to pay 20 dollars for these babies, mixing them at night and frying them up for breakfast was easier than writing this post!
Day 3 in sunny Miami and I'm still managing to keep up with the marathon. Thanks Nupur for bringing some much needed discipline into my routine,and Sheetal for doubling my enthusiasm by joining the marathon! I will do some extra long posts when I get back.