These homemade pumpkin hash browns are crispy on the outside but very creamy on the inside. They are made of Hokkaido pumpkin, grated cheese, one egg, a very small amount of flour, nutmeg and some herbs for a healthy and delicious breakfast or dinner, perfect for any day of the week.
Once again, I cooked with Hokkaido pumpkin. I like it because you can use the peel as well. Now, I am sure you are familiar with hash browns. You’ve probably had them for breakfast or brunch. Right? And the most classic hash browns would be a potato hash brown also called hashed brown potatoes.
Moreover, hash browns can be made of shredded or cubed potatoes, potatoes mixed with onions or in the form of a patty. Well, since it is still pumpkin season, I decided to swap the potato with pumpkin. These pumpkin hash browns taste delicious.
You make them just like the classic hash browns. Shred the pumpkin, and combine it with some salt, flour, egg and cheese. Done. Place in a pan and wait to flip them. So simple! These hash browns will get a lovely crispy crust but the centre will stay creamy and cheesy. Lovely.
Shredded pumpkin
For the hash browns, you’ll need a shredded pumpkin. In order to shred the pumpkin, use your food processor. This is the quickest and the easiest way to shred pumpkin, which I recommend. Simply use the blade designed specifically for shredding, that comes with your food processor. The other, slow version, is doing it by hand, using a grater. If choosing the second way, then I suggest wearing an iron glove to prevent any nasty cuts.
It is amazing, what all you can make with a pumpkin. In fact, you can create a whole menu out of it, from starter, main and dessert. For instance, a creamy pumpkin soup, hash browns with coleslaw salad or Hasselback pumpkin and, as dessert, cookies or a pumpkin cream. Wonderful!
Also, the wonderful thing about these hash browns is, that you can enjoy them any time of the day and day of the week. They make a quick and easy breakfast or dinner. Served with some salad or meat they make a great lunch, too.
Ingredients for about 16 pumpkin hash browns:
- 500-700 g Hokkaido pumpkin (grated/shredded)
- 2 eggs
- 30 g chives (chopped, 1/2 for dip)
- pinch of salt
- 1 tsp of nutmeg
- 150 g grated cheese
- olive oil (about 1 Tbsp)
- 150 g plain unsweetened yogurt
- 150 g cottage cheese
- black pepper
To begin, wash and cut the pumpkin. Then, using a food processor, shred the pumpkin and put it into a larger bowl. Stir in the eggs, a pinch of salt, grated cheese, nutmeg and chopped chives. Mix, using your hand, to combine well.
Drizzle some olive oil (about 1 tbsp) into a larger nonstick frying pan and, at the same time, preheat the oven to 70°C.
In order to form the hash browns, take a spoonful of the pumpkin mixture and place it in a pan. Now, slightly press it down and around the sides, to form kind of a pattie. Make 4-5 hash browns at a time, leaving some space between them. Try not to overcrowd the pan.
After 2-3 minutes carefully flip them over and brown them for 2 minutes longer. Place every batch, that you make, into the warm oven onto some parchment paper.
Then, prepare the dip. In a smaller bowl, combine cottage cheese, yogurt, pepper and the remaining chopped chives. At the end, add the lime zest and shortly stir to combine.
Finally, serve the pumpkin hash browns with a generous spoon of yogurt dip, sprinkled with some more fresh chives.
Enjoy.
