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CLINTON KELLY Potato Quinoa Cake

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

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.

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