Tired of the same old breakfast? Try these Quinoa Loaded Hash Browns with Chipotle Cashew Cream. They’re super hearty, smoky, a little spicy, and downright delicious. Shake up your morning and make this for your next breakfast or brunch!
How to Make This Breakfast
Start off by cooking your quinoa according to the package (if you don’t have this already). Once cooked, add the taco seasoning, salsa, olive oil, and green chiles and stir to combine. Spread this mixture out evenly onto a baking sheet. Transfer to the oven and bake at 375°F for 30 minutes, stirring halfway through.
While your quinoa is baking, cook your hash browns according to the directions on the package. Instead of store-bought, you could also use homemade hash browns or diced potatoes. Use your favorite spices or seasonings for flavor or maybe add in some diced onion and pepper for even more deliciousness!
During this time, you can also make the chipotle cashew cream by blending all the ingredients together until creamy. If you’re not using a high-speed blender, soak cashews in hot water for a few minutes to soften.
Toppings for Quinoa Loaded Hash Browns
- Avocado
- Tomatoes
- Red onion
- Green onion
- Cilantro
- Jalapeños
- Black olives
- Green peppers
- Red peppers
- Guacamole
- Salsa
- Vegan sour cream – Tofutti is our favorite
- Vegan shredded cheese
- Hot sauce
For More Recipes:
Quinoa Taco Salad with Spicy Mango Dressing
Fajita Sofritas Bowl with Cilantro-Lime Aioli
Chili Beans and Rice Bowl with Chipotle Cashew Cream
Quinoa Loaded Hash Browns with Chipotle Cashew Cream
Ingredients
- 30 Ounces Package Hash Browns
- 4 Cups Cooked Quinoa I used red quinoa
- 1 Packet Taco Seasoning Or homemade – see notes
- ½ Cup Favorite Salsa
- 1 tablespoon Olive Oil
- 4 Ounces Diced Green Chiles Optional
Chipotle Cashew Cream
- ½ Cup Cashews
- ½ Cup Water
- 1-2 Chipotle Peppers in Adobe Sauce (Freeze the rest for later use)
- 1 Garlic Clove
- 1 teaspoon Lime Juice
- ½ teaspoon Salt
Instructions
- Preheat the oven to 375°F
- Cook hashbrowns according to package
- Stir together cooked quinoa, taco seasoning, olive oil, salsa, and green chiles. Spread out evenly on a baking sheet and transfer to the oven. Bake for 30 minutes, stirring halfway through
- While that's baking, make the chipotle cashew cream by blending all ingredients together until creamy in a small blender. If you're not using a high-speed blender, soak cashews in hot water before blending to soften. (Note: I didn't use my full-size blender for this as there's not enough volume to blend properly. I used our Ninja)
- Top hash browns with quinoa and pour chipotle cashew cream over top. Add more toppings like avocado, tomato, cilantro, jalapeño, red onion, vegan sour cream, and your favorite hot sauce!
Notes
- 2 teaspoons chili powder
- 1 teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon Mexican oregano
- Salt and pepper to taste
- ½ teaspoon smoked paprika (optional)
- ½ teaspoon red pepper flakes (optional)
Jacqueline
This was an amazing breakfast. I changed it a little and add roasted asparagus, onions and red bell peppers. For my family who is not plant based, I added an over easy egg to the top. I will absolutely make this again!!!
MN Veg Head
So glad you liked it!! The veggies you added sound amazing…going to try that next time!