Pork Quinoa Hash

 

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The Back Porch of America: Audrey Hash Ham // The Bluegrass Situation

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Copycat Snap Kitchen Bison Quinoa Hash

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Ham & Quinoa Hash 2 medium-sized sweet potatoes, diced 1/2 yellow onion, finely diced 1/2 cup (120 ml) cooked quinoa 1 cup (240 ml) diced ham, precooked 2 tablespoons (30 ml) olive oil 5 eggs Salt and pepper, to taste Optional toppings: Avocado Fresh parsley Avocado Fresh parsley. Directions. In a large skillet, saute sweet potatoes in butter and oil until crisp-tender.

Add the onion, red pepper, green onions and chili pepper. Saute 4-5 minutes longer or until tender. Add garlic; cook 1 minute longer. Stir in the ham. 1. Cook the quinoa in a pot, and towards the end, toss the broccoli in so it steams in the pot.

Add that to a bowl. 2. Make a quick, easy cheese sauce, and mix that up with the quinoa/broccoli mixture and your leftover ham. 3. Toss it all in a casserole dish and top with some extra cheese.

4. In a large sauce pan (with NO plastic or silicon on it), heat about 1 tablespoon olive oil. Then, over medium/high heat, sauté onions and sweet potato for about 5 minutes.

Turn heat down to medium and let cook for about 7-10 more minutes (you should be able to pierce sweet potato with a fork). Season with salt and pepper. Ingredients 1/3 cup quinoa I used a tri-color blend of quinoa for mine, but any color will work 2/3 cup water 1 1/2 cups peeled and grated raw potato 1 large egg 1 teaspoon fine grain sea salt 1/4 teaspoon pepper 1 tablespoon natural butter 2 green onions.

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. Once you start cooking this Country Ham Hash, the inviting aromas will have your sleepy overnight guests hurrying down the stairs and into the kitchen. You can get a head start on this breakfast side dish by chopping all of the vegetables a day in advance.

Store the potato cubes in water to prevent browning, and pat them dry with paper towels before adding them to the skillet so they will cook. Add the quinoa, Brussels sprouts, ham, and snap peas. Cook 5 minutes. In a small bowl, mix together the soy sauce, 2 tablespoons water, and sesame oil. Pour the sauce into the pan, mixing well to combine.

The easiest + BEST pulled pork ever! Serve with your favorite BBQ sauce. So smoky, so flavorful, so juicy, and SO SO GOOD. In a large bowl, add frozen shredded hashbrown potatoes. Add chopped ham and shredded cheddar cheese.

Mix well. Then, pour into a baking dish. Add 12 eggs to a large bowl (use the same bowl from the first step). Add milk, salt, and pepper.

Whisk together. Pour the eggs over the hash brown, ham, and cheese. Bake.

List of related literature:

WHY THIS RECIPE WORKS: Quinoa makes a stellar side dish, but we wanted this grain to be at the center of a robust, flavorful vegetarian casserole with layers of flavor and a cheesy topping.

“The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes” by America's Test Kitchen
from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2014

This ensured the grains (quinoa is actually a seed, but it is treated as a grain) didn’t overcook and stayed fluffy and separate.

“The How Can It Be Gluten Free Cookbook: Revolutionary Techniques. Groundbreaking Recipes.” by America's Test Kitchen
from The How Can It Be Gluten Free Cookbook: Revolutionary Techniques. Groundbreaking Recipes.
by America’s Test Kitchen
America’s Test Kitchen, 2014

You can use leftover meat from any pork roast recipe to make this hash.

“Essential Pépin: More Than 700 All-Time Favorites from My Life in Food” by Jacques Pépin
from Essential Pépin: More Than 700 All-Time Favorites from My Life in Food
by Jacques Pépin
HMH Books, 2011

Hoping to turn out a quicker version of this hearty (and supposedly lucky) dish, we started by swapping ham hocks for more readily available (and still very flavorful) bacon and boneless ham.

“Cook's Country Eats Local: 150 Regional Recipes You Should Be Making No Matter Where You Live” by Cook's Country
from Cook’s Country Eats Local: 150 Regional Recipes You Should Be Making No Matter Where You Live
by Cook’s Country
America’s Test Kitchen, 2015

Put in half a pound of sweet ham or bacon, add all the sweet herbs, such as thyme, basil, parsley and marjoram; last of all, salt and pepper to taste.

“Delphi Complete Works of Lafcadio Hearn (Illustrated)” by Lafcadio Hearn
from Delphi Complete Works of Lafcadio Hearn (Illustrated)
by Lafcadio Hearn
Delphi Classics, 2017

Stir in the lentils, and cook the hash for 5 minutes more, adding more butter if the pan seems dry.

“The Vegetarian Planet: 350 Big-Flavor Recipes for Out-Of-This-World Food Every Day” by Didi Emmons
from The Vegetarian Planet: 350 Big-Flavor Recipes for Out-Of-This-World Food Every Day
by Didi Emmons
Harvard Common Press, 1997

It’s also good served with the Braised Brisket and Fingerling Potato Hash (page 262).

“Huckleberry: Stories, Secrets, and Recipes From Our Kitchen” by Zoe Nathan, Laurel Almerinda, Josh Loeb, Matt Armendariz
from Huckleberry: Stories, Secrets, and Recipes From Our Kitchen
by Zoe Nathan, Laurel Almerinda, et. al.
Chronicle Books LLC, 2014

This recipe was inspired by that high-carb version that included a lot of breadcrumbs.

“Keto Living Day by Day: An Inspirational Guide to the Ketogenic Diet, with 130 Deceptively Simple Recipes” by Kristie Sullivan, Andreas Eenfeldt MD
from Keto Living Day by Day: An Inspirational Guide to the Ketogenic Diet, with 130 Deceptively Simple Recipes
by Kristie Sullivan, Andreas Eenfeldt MD
Victory Belt Publishing, 2018

Add the lentils, the sauteed onion, the remaining 9 tablespoons of oil, the barley, dry soup mix, sesame seeds, cumin seeds, paprika, celery, garlic, and crushed bouillon cubes to the beans in the cooker; stir to combine.

“Not Your Mother's Slow Cooker Cookbook” by Beth Hensperger, Julie Kaufmann
from Not Your Mother’s Slow Cooker Cookbook
by Beth Hensperger, Julie Kaufmann
Harvard Common Press, 2004

Cover and simmer about 20 minutes or until quinoa is tender and fluffy (cook barley about 10 minutes or until tender and liquid is absorbed).

“The Sonoma Diet: Trimmer Waist, Better Health in Just 10 Days!” by Connie Guttersen
from The Sonoma Diet: Trimmer Waist, Better Health in Just 10 Days!
by Connie Guttersen
Meredith Books, 2005

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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13 comments

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  • I love Matty but everything he cooks has cilantro in it. It’s killing my life thinking that all that food will taste like straight up detergent.

  • I agree fuck breakfast (and dinner). Lunch is the BEST meal of the day. If I don’t get to eat lunch, then I’m not the guy you wanna be around.

  • Oh, I’ve been waiting for this one. SNAP Kitchen makes great grab-n-go meals, but I love the idea of making them at home. Thank you, Kev!

  • YUM! I have made this SOOO many times using different veggies and meats to change it out. I’ve also cut way back on the light butter…I only use about 1 T of it. I have frozen this in slices for a quick warm-up meal for morning, afternoon or evening. So glad to see someone else who loves this dish!

  • Soo weird that I’ve made this EXACT hash the past two mornings cause it’s been my pregnancy craving. Instead of all the beautiful embellishments on top, I put hot sauce and sour cream.
    I live in japan so some of “toppings” aren’t available to me or extremely expensive. But I could totally fly to Canada and have Marty make this for me ��❤️

  • I think this is an excellent series. I will be trying it today. I purchased your book on Amazon and it should get here tomorrow. I will report back with some of my favorite recipes. Stay safe and healthy guys.

  • Fucking chef Matty is hilarious. This is a chef I’d like to cook with. Mf I work with now like 4 years younger than me and All of sudden thinks he knows his shit because he went, I mean goes to culinary school….. Twice a week. Foh

  • yum! we do something similar but instead of the ‘crust’ we sauté up some finely chopped veggies with the shredded potatoes on the stove in the cast iron skillet and then add the egg mixture and pop the whole pan in the oven with cheese on top. Delish!

  • less than 15 min with everything already prepped….rice or quinoa alone takes at least 15 min to cook…can’t stand when the prep and cook times are exaggerated

  • I get free Venison every year, from people I allow to hunt on my property..so I’m always looking for recipes. This Taste-It-and-Make-It is, for one, a great idea to re-create more expensive dishes, be they frozen or restaurant. And the Bison Quinoa Hash of yours is Bomb!

  • Hi, Just ran across your channel. You are a great cook, you should have your own show on The Cooking Channel..lol. Where are you originally from?? Love your accent..lol!

  • Loved the recipe super easy to make and really easy on time. Already starting to play around with some additions and different flavors. Thanks Kev!

  • Such a grand lady. She reminds me of our Ozark fiddle maker Violet Hensley. She’s been makin’ fiddles for years. A national treasure. The Ozark Mountains has a bunch of fine craftspeople. Seems like the mountains just turns ’em out by the dozens.