WEEKDAYS 1e|12c|p

Potato Quinoa Cake

Clinton Kelly
|
Servings: 4 - 6
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easy
|
30 to 45 min
Part 1 of 2

Add a side salad to this Potato Quinoa Cake and dinner is served!


  • Ingredients
  • step-by-step directions
Ingredients
Potato Quinoa Cake :
  • 8 ounces frozen diced hash brown potatoes (thawed)
  • 11/2 cups cooked quinoa
  • 1 package frozen chopped spinach (thawed, drained, 10 ounces)
  • 3 tablespoons onion (peeled, grated)
  • 2 lemons (zested and divided)
  • 1 large egg
  • 1/3 cup olive oil (divided)
  • 1 cup parmesan cheese (grated, plus more for topping)
  • 4 tablespoons unsalted butter (divided)
  • Kosher salt and freshly ground black pepper (to taste)
Mixed Green Salad with Mustard Tarragon Vinaigrette :
  • 2 tablespoons Dijon mustard
  • 1 teaspoon honey
  • 3 tablespoons white wine vinegar
  • 1 small shallot (peeled, minced)
  • 2 sprigs tarragon (chopped)
  • 1/4 cup olive oil
  • 1 box spring mix lettuce (5 ounces)
  • 1 tablespoon butter
  • 4 large eggs
  • Kosher salt and freshly ground black pepper (to taste)
Directions
  • Preheat oven to 400ºF. Place an 12-inch cast iron skillet in oven.
  • Meanwhile, in a large bowl, add the thawed potatoes and use a potato masher or fork to break up the potatoes. Add the cooked quinoa, spinach, onion, zest of one lemon, egg, 1/4 cup oil and parmesan, fold to combine. Season with salt and pepper.
  • In the preheated 12-inch cast iron skillet, add 1 tablespoon oil and 2 tablespoons butter. Add the potato mixture in an even layer, smoothing the top with back of a large spoon. Top with remaining 2 tablespoons butter and additional parmesan. Place in oven for 20-25 minutes, until golden brown and crispy.
  • Remove from oven and let stand for 5 minutes in skillet. Flip out of the pan and remove to a cutting board, cut into wedges. Garnish with additional lemon zest. Serve with a mixed salad and a fried egg on top.
  • For the Mixed Green Salad: In a medium bowl, add the mustard, honey, white wine vinegar, shallot and tarragon. Whisk to combine. While whisking, slowly drizzle in the olive oil until combined. Season with salt and pepper.
  • In a large bowl, add the spring mix, drizzle the mustard vinaigrette around the greens and toss to combine.
  • For the Fried Eggs: In a large non-stick skillet over medium heat, melt the butter. Add the eggs one at a time, waiting until the whites coagulate to add the next egg. Cook until yolk is slightly firm, or until desired doneness.
  • Tip: Purchase cooked quinoa from the salad bar to save time.
Similar categories: Gluten-Free

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