Vegetarian "Chorizo" Hash

Convenient pantry and freezer ingredients make this a good weeknight meal, or a hearty entree for any meal of the day. Double the "chorizo" hash recipe, and enjoy the leftovers as taco fillings or scrambled egg add-ins. Quinoa has a natural pest repellent that can be bitter when cooked, so be sure to rinse it well in a colander under running water for a couple of minutes.

For the "chorizo":
1 cup quinoa, rinsed well and drained
2 cups water
1/2 teaspoon salt
2 tablespoons olive oil
1/2 cup medium salsa
1/2 cup frozen corn kernels, thawed
1 cup canned garbanzo beans, rinsed and drained
1 cup canned pinto beans, rinsed and drained
1/2 teaspoon smoked paprika
1/2 teaspoon cumin
1 tablespoon dried onion flakes
1/2 cup choppped fresh cilantro

For the hash:
2 cups frozen hash-brown potato cubes, thawed
1 tablespoon canola oil
salt and pepper to taste

5 large Eggland's Best eggs
1 tablespoon water

1- In a medium pot, combine the quinoa, water and salt. Cover and bring to a simmer. Cook covered on medium-low heat for 15 minutes, or until quinoa has absorbed all the liquid. The resulting cooked grains should be loose, like couscous.

2- Add the remaining "chorizo" ingredients to the cooked quinoa. Toss well to combine and cook until heated through. Remove from heat.

3- With a potato masher or fork, roughly mash the "chorizo". Add the potatoes and toss until well combined. Season with salt and pepper to taste.

4- In a large skillet, brush the canola oil and heat on medium heat. Crack the eggs into a large bowl and pour into the pan. Pour water over the eggs, cover, and cook for 1 minute, or until the eggs are cooked through.

5- In each plate, shape the hash into a 1-cup mound (a ramekin serves as a mold for a pretty presentation), and top each mound with 1 egg.

Makes five 1-cup servings.