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1
Heat the oven to 400 degrees F. Using a spice grinder or a mortar and pestle, coarsely grind together quinoa, cumin, and salt; set aside.
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2
Using a food processor with the grating attachment, grate the potatoes.
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3
(Alternatively, you can use a box grater.)
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4
Remove the grated potatoes from the processor and place them in a mixing bowl.
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5
Let the potatoes rest for 5 minutes.
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6
Squeeze the liquid from the potatoes, one handful at a time, and place the potatoes in a separate, clean mixing bowl.
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7
Add the ground quinoa mixture to the squeezed potatoes and mix with your hands until well incorporated.
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8
Oil a 13-by-9-inch baking dish with olive oil and place a piece of parchment paper on the bottom, cut to fit exactly.
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9
Pour the potato mixture into the oiled pan and pack it down (make sure to keep it a consistent thickness).
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10
Brush the top of the mixture with some more olive oil and cover with another piece of parchment paper placed directly on the potatoes.
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11
Place in the preheated oven and bake for 25 minutes.
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12
Remove from the oven and allow to cool to room temperature.
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13
Place in the refrigerator to cool completely, about 3 hours.
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14
After 3 hours, remove from the refrigerator and slide a thin, sharp knife around the perimeter of the potatoes to loosen them from the pan.
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15
Flip the potatoes onto a cutting board.
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16
Trim off any crisp edges and cut into 12 equal pieces.
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17
Fill a frying pan with 1/2 inch of neutral oil (such as vegetable, canola, or peanut) and heat over medium heat.
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18
When the oil is hot (about 350 degrees F), fry the hash browns until crisp and golden brown, about 3 to 5 minutes per side.
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19
Drain the finished hash browns on paper towels, season with salt, garnish with chopped chives, and serve.
