Crispy Pumpkin Rosti

Crispy Pumpkin Rosti

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Crispy Pumpkin Rosti

Here's one of my absolute favourite recipes suitable for breakfast, lunch or dinner, for when you want something quick, easy, filling and nourishing. If you're vegan, feel free to omit the poached eggs, and use flax or chia eggs in the mixture instead.

I love using Ananda hemp seeds, because they're loaded with omega-3's, which help us reduce inflammation and support our cardiovascular health. Plus, they have a delicious nutty and creamy flavour that make them great for both sweet and savoury recipes.

For a limited time you can get a FREE 250g pack of Aussie grown Ananda Hemp Seeds with every signed copy of Eat More Vegangrab yours here.

Enjoy!

  • INGREDIENTS

    HASH BROWNS

    2 cups grated pumpkin
    2 free range eggs
    1/2 cup hemp seeds, plus extra to serve
    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
    Coconut Oil, Avocado or Extra Virgin Olive Oil for frying

    TO SERVE

    Poached 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, poach your eggs and finely chop your flat leaf parsley.

    Serve your hash browns alongside the poached eggs, and scatter with chilli flakes, fresh herbs, and a generous season of salt and pepper. Enjoy!

    SERVES 2

    Simply multiply the ingredients to make extra for the week ahead, or to serve the whole family.

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