Hash Brown & Quinoa Casserole

HashBrownQuinoaCasseroleI can’t decide if I’m excited or stressed out.

My parents are coming to visit in exactly a week!

That shouldn’t be such a big deal should it?

Well, the things is that they haven’t traveled to visit me since my 6 1/2 year old turned three and we surprised him at Disney World. (I always visit them.)

So, naturally, I want to make it a nice visit.

My house is a wreck and I haven’t even though about decorating.

Then there is food.

Regardless of where we are visiting (there place or mine) I’m always in charge of the food.

The stress inducing problem?

I’m not really up for my normal “I’ll cook for three weeks and everything will be perfect ” holiday cooking.

I can’t think straight and planning a menu for a multi-week visit seems overwhelming.  (Even though this is typically the part that I typically love like a shopaholic loves Black Friday.)

I told my husband that I didn’t have a single idea of what to make during their visit.

He says “Don’t you have an Evernote database of like 3,000 recipes that you saved because you liked them.”

I look at him blankly.

“Pinterest?  Your website?  One of the websites you read? One of your many cookbooks?”

“Yeah but nothing sounds good.

He smartly just smiled and nodded.

The truth is this  geriatric pregnant lady is tired and would be just fine skipping the whole cooking for the holidays thing and just skip to the eating part.

I actually mentioned to my husband that I was pretty sure a couple of local restaurants did catering.

He didn’t share my enthusiasm  for the idea.

I’m sure I will get it all done – in a much simpler than normal fashion – but today I’m sharing with you one thing that I know we will be having.

 

 

I love breakfast casseroles, but for some reason I never think to make them any time other than Christmas morning.

It’s a sin, really because few things are better than the smell of something savory baking in your oven on a weekend morning.

This Hash Brown and Quinoa Casserole is gooey and delicious and surprisingly got a nutrition grade of A from the nutritional software I use. (Something that is typically reserved for oil free quinoa salads!)

Best of all? It’s so yummy I’d eat it even if it wasn’t a bit healthy.

It makes a lot but if you have a small crowd don’t worry about that – it keeps well for a couple of days and the leftovers are divine.

What’s on your holiday menu?

Hash Brown & Quinoa Casserole

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Yield: 8 serving s (would serve 12 as part of a buffet)

Calories per serving: 346

Fat per serving: 10.4g

Hash Brown & Quinoa Casserole

Ingredients

  • 4 ounces (vegan) Mexican chorizo, casings removed
  • 4 cloves garlic, minced
  • 1 cup enchilada sauce
  • 2 cups cooked quinoa
  • 3 pounds baking potatoes, peeled and shredded
  • 1/2 cup onion, finely grated
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon fresh ground pepper
  • 2 eggs beaten or flax eggs
  • 4 ounces Daiya cheddar or cheddar cheese (1 cup)
  • For Serving: Salsa, Guacamole, (vegan) Sour Cream, Avocado Slices, Tomatoes

Instructions

  1. Preheat oven to 450 degrees.
  2. Spray an oven safe 10 inch skillet with canola oil and heat to medium high. Add chorizo and cook for 5 minutes, crumbling with the back of a spoon. Add garlic and cook for one minute longer. Remove from pan and combine with enchilada sauce.
  3. Meanwhile, if using flax eggs combine 2 tablespoons of ground flax seeds with 6 tablespoons of warm water. Stir well and set aside.
  4. Spray pan again with canola oil. (You want it to be well covered.) In a medium bowl combine cooked quinoa, shredded potatoes, onion, salt, pepper and eggs. Add quinoa mixture into pan and press with the back of a large spoon or spatula. Cook for 10 minutes – do not stir. Pour enchilada sauce mixture on top of potatoes and top with shredded cheese.
  5. Bake for 20 to 25 minutes, covering loosely with foil towards the end to ensure that the cheese doesn't burn. Allow to cool for 10 minutes and cut into wedges. Serve warm with desired toppings.

Notes

Servings 8, Calories 346, Fat 10.4g, Carbohydrates 51.6g, Protein 14.8g, Cholesterol 15 mg, Sodium 459mg, Fiber 7.6g, Sugars 3.5g

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  • lani

    looks yummy..curious about what nutrition software you use to figure out calorie content..

    • Wendy Polisi

      I've used different software over time – the one I use most often is caloriecount.com. It takes a little bit of understanding because cooked quinoa will load as dry, and almond milk often loads as canned coconut milk but once you know what to look for it is probably the easiest one out there.

  • Gabby

    I am seriously fixated on any hashbrown recipe lately, I can't get them out of my head! I think I need to finally make them already :)
    My recent post healthy vegan friday #20

    • Wendy Polisi

      I know what you mean. I am so struggling for my holiday/parents visit menu and I looked at what I had already figured out and 80% of it was potato related. Crazy pregnancy cravings I guess because I usually don't make potatoes more than once a month.

  • Tati

    Making this now! Can't wait to eat it! Thank you for a great brunch- to- be :)

    • Wendy Polisi

      Hope you enjoy!

  • lani

    Thanks so much!!

  • Molly

    25 minutes on 450 was a little too long, too hot for my oven! The cheese on top almost burned, luckily I caught it on time. It was SOOO GOOD!!! I'm always looking for a way to make quinoa fun! Even with my crispy cheese topping, it was so dang good lol.

    • Wendy Polisi

      Yeah! So glad you liked it! Do you happen to have an oven thermometer and know how hot your oven runs? I actually had to broil mine for a minute or too so it would look how I wanted in the photo, so I'm wondering if my much abused thermometer is on its way out and I need to adjust the cooking time here.

  • Kristie

    I made this last night and really enjoyed it! We don't eat much meat, so I just completely omitted the chorizo (though I can imagine it's be awesome with it!). Paired it with black beans and a spinach salad. I wanted to make a couple runny eggs but we were all out. Great dinner that leaves you with yummy breakfast leftovers!

    • Wendy Polisi

      Glad you enjoyed it Kristie! Love the paring of black beans & spinach!

  • Brian

    Wow, this looks awesome. Gonna try it tomorrow night, I'm sure it will taste as good as it looks!
    My recent post Gluten-Free, Vegan Cheesy Quinoa Bowls with Brussel Sprouts and Spinach

    • Wendy Polisi

      Hope you enjoy Brian!

  • Dev

    Looks incredible! Can I ask what nutrition software you use/prefer?

    • Wendy Polisi

      As far as calculating the nutritional information of recipes, this is the easiest I've found: http://caloriecount.about.com/cc/recipe_analysis….

      You do have to be conscious that it is calculating everything correctly (i.e. cooked quinoa/beans vs dried) but once you get used to it it is very easy.