Crispy Pumpkin Hash Brows
GF DF RSF LOW CARB
Crispy Pumpkin Hash Browns
Elevate your breakfast game with these crunchy hash browns topped with guac and fried eggs, these can be eaten any day of the week! Pan fry until golden brown and crispy, serve up with all the trimmings and I can guarantee you'll be coming back for more!
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- INGREDIENTS
HASH BROWNS
2 cups grated pumpkin
2 free range eggs
1/2 cup arrowroot or tapioca flour
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp chilli powder
1/2 tsp salt
Luke Hines' Incredible Coconut Oil for frying Get it here
SMASHED AVOCADO
1 avocado, seed and skin removed
Juice and zest of 1 lime
1 tbs apple cider vinegar
1/2 tsp salt
TO SERVE
Fried eggs
Chilli flakes, to garnish
Flat leaf parsley, roughly chopped, to garnish
Sea salt and cracked pepper, to season - METHOD
For the hash browns, put all the ingredients in a bowl and use a spoon to mix well until combined.
Heat your cooking oil in a fry pan over medium heat and fry your mixture in batches, about 1 heaped tablespoon per hash brown. Use the back of a spoon to flatten your hash, cooking it for 3-4 minutes on one side before flipping and continuing to cook until both sides are golden brown and crispy and cooked through the middle.
Meanwhile, place all the smashed avocado ingredients in a bowl and use a fork to mash together and mix well to combine.
Serve your hash browns with a generous dollop of smashed avocado, some fried eggs if you like, and scatter with chilli flakes, fresh herbs, and a generous season of salt and pepper. Enjoy!
SERVES 2
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