Hearty Hash Browns

Recipe is contributed by Ms Toh Yun Xuan, former Nutritionist at the Singapore Heart Foundation

Serves: 8

Ingredients

• Potatoes, 4 medium
• Quinoa, cooked, 1½ cup
• Spring onions, chopped, 1 bunch
• Soymilk with no/reduced sugar, 125ml
• Fresh Italian parsley, chopped, 2 tbsp
• Cooking oil, 1 tbsp
• Salt (Optional)
• Pepper (Optional)

Method

1. Rinse ½ cup of quinoa in a fine mesh sieve and place it in a small saucepan.
2. Add in 1 cup of water and bring to a boil. Put on the lid once it boils and lower the heat to cook for another 10 to 15 minutes, until all the water is absorbed.
3. Peel and dice the potatoes into 2cm cubes. Cover with water and bring to a boil, then simmer for 5 to 10 minutes until fork tender.
4. Drain well and place in a large bowl.
5. Apart from the cooking oil, add in the remaining ingredients and season with some cracked pepper and salt. Mix and mash the potatoes with a spoon until combined. Shape the mixture into 8 hash brown patties and set aside.
6. Heat the cooking oil in a non-stick frying pan. Place the patties into the pan and cook for 3 to 4 minutes on each side until golden brown, over a medium heat.

Note: Use a cooking oil with lower saturated fat content.

Nutrients per serving
Energy: 151 kcal
Protein: 5.2g
Total Fat (Saturated Fat): 2.8g (0.4g)
Carbohydrates: 24.6g
Sodium: 6mg
Dietary Fibre: 2.9g