Breakfast Quinoa Hash

Instructions

1. Step 1

   Rinse the quinoa thoroughly under cool running water, then drain well.

   Ingredients used: 170.0 gr Quinoa

   Cookware: fine mesh strainer

2. Step 2

   Bring the water and ⅜ tsp (2 gr) of the salt to a boil in the saucepan. Stir in the rinsed quinoa.

   Ingredients used: 2.0 gr Salt, 360.0 ml Water

   Cookware: saucepan

3. Step 3

   Cover, reduce to low heat, and simmer until the water is absorbed and the quinoa is tender.

   Timer: 15 min (fixed)

   Cookware: lid, saucepan

4. Step 4

   Remove the saucepan from the heat. Let the quinoa stand covered for 5 minutes, then fluff it with a fork.

   Timer: 5 min (fixed)

   Cookware: fork, lid, saucepan

5. Step 5

   Heat half of the olive oil in the skillet over medium heat. Add the potato and ⅜ tsp (2 gr) of the salt, then cover and cook, stirring occasionally.

   Timer: 10 min (fixed)

   Ingredients used: 15.0 ml Olive Oil, 450.0 gr Potato, 2.0 gr Salt

   Cookware: large skillet, lid, spatula

6. Step 6

   Uncover and continue cooking the potatoes over medium heat until browned and tender.

   Timer: 5 min (fixed)

   Cookware: large skillet, spatula

7. Step 7

   Add the remaining olive oil, onion, and red bell pepper. Cook over medium heat until softened.

   Timer: 5 min (fixed)

   Ingredients used: 15.0 ml Olive Oil, 150.0 gr Onion, 150.0 gr Red Bell Pepper

   Cookware: large skillet, spatula

8. Step 8

   Stir in the garlic, smoked paprika, and ground cumin. Cook until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 8.0 gr Garlic, 1.0 gr Ground Cumin, 2.0 gr Smoked Paprika

   Cookware: large skillet, spatula

9. Step 9

   Fold in the kale, cooked quinoa, lemon juice, and black pepper. Cook over medium heat until the kale wilts and the quinoa is hot.

   Timer: 3 min (fixed)

   Ingredients used: 1.0 gr Ground Black Pepper, 100.0 gr Kale, 15.0 ml Lemon Juice

   Cookware: large skillet, spatula

10. Step 10

    Make four wells in the hash and crack one egg into each. Sprinkle with the remaining salt, cover, and cook over low heat until the egg whites are set and each egg reaches 71°C internally.

    Timer: 6 min (fixed)

    Ingredients used: 4.0 piece Egg, 1.0 gr Salt

    Cookware: large skillet, lid

11. Step 11

    Remove the skillet from the heat, scatter the parsley over the hash, and serve.

    Ingredients used: 15.0 gr Parsley

    Cookware: large skillet