There’s something about brunch. Perfectly placed between breakfast and lunch, it’s probably one of my favorite things about Saturdays. With pajamas, cups of coffee, and great company, it allows me to linger through my Saturday mornings.
This recipe is a healthy take on a brunch classic. Pairing two superfoods together, this hashbrown patty is full of crunch and flavor. Keep on reading for the full recipe!
Ingredients:
- 1/3 C quiona
- 2/3 C water
- 1/4 C finely chopped red onion
- 1 1/2 C peeled and grated raw sweet potato
- 2 large eggs
- 1 t fine grain sea salt
- 1/4 t pepper
- 1 1/2 T coconut oil
Directions:
Combine the water and the quinoa in a pot to boil. Cook according to package instructions. Fluff quinoa with a fork and let cool.
In a large bowl, mix the red onion, sweet potato, eggs, salt, pepper, and quinoa. Ingredients should bind together and form patties easily. Heat your coconut oil in a large skillet on the stove over medium high heat. Scoop 1/2 C portions of the quinoa mixture and place into skillet. Flatten with the back of the spatula. Cook each side for 5-7 or until golden brown. Continue until all of the mixture is cooked. Yields 5-7 hashbrowns, varying upon size. Pair with whatever main dish you like. This morning I paired the hashbrowns with some pumpkin spice pancakes. Yum!!
