Pumpkin Browns / Pumpkin Hash browns



 
           Hash Browns are among the most famous breakfast foods here in the USA. They are made with Potatoes, first Shredded, salted and then pan fried to crispiness. I ate this for the first time from Dunkin Donuts along with a cup of coffee. Those melting goodies were super yummy. This is in the menu list of almost all restaurants serving breakfast. Its that big a favorite here in the States..




           As the Fall has arrived and Halloween preparations are on the go, we see Pumpkins everywhere. So thought of coming up with the Pumpkin version of Hash browns for this Fall Fest. I tried using pumpkin and some other vegetables like Mushrooms and Carrots that cook easily when pan fried and trust me no one would believe these goodies also have other veggies inside. Though in many parts of the USA Hash browns strictly refer to the one prepared with potatoes I preferred to give it a change using other veggies. Its worth giving it a try in this pumpkin season. So turn on your skillets ready for a twist to your regular Hash browns...



Ingredients:
Pie Pumpkin - 1 cup (Grated)
Golden Potatoes - 1/2 cup (Grated)
Carrot - 1/4 cup (Grated)
Mushroom - 1/4 cup (Finely chopped)
Green Chilli - 2 no's (Very Finely Chopped)
Corn Flour - 1 teaspoon
All Purpose Flour - 1 teaspoon
Egg - 1 no
Salt - To Taste
Pepper - 2 Generous pinch
Oil - a thin layer on the skillet
(Any type of Pumpkin, Potato, Carrots, Mushrooms can be used based on your taste, Rinse the Grated Vegetables in cold water and pat dry them else they will lose out water after adding egg)



Method:
  • Peel the skin of vegetables, Grate/Shred them in a bowl. Add chopped Green chilli, Salt, Pepper. Stir well.


  • Add in Egg, Corn and All purpose Flour and stir well to coat all the ingredients on the vegetables.


  • Heat Oil, Add a big scoop and make small patties. Cook both sides until crisp and brown.


  • Serve hot for Breakfast with some fruits.


    My Notes:
    • Just Pumpkin and Potatoes without the other veggies were also tasty.
    • This is always fried in oil but sprinkling some oil and toasting them were also equally tasty, so use oil according to your need.
    • Rinse veggies in cold water and pat dry with a tissue or towel so that they don't lose water.
    • Green chillies are optional, I love the flavor and taste these provide for the dish. Some grated garlic would simply be yummy too.
    • For kids, you cano add some shredded Mozzarella or any other cheese.  


    Today's ingredient for Fall Fest is Pumpkin...For more delicious Pumpkin recipes from my other Fall Fest friends do check below:


    Napa Farmhouse 1885: Thai Pumpkin and Coconut Soup
    Red or Green: Pizza with Red Chile Pumpkin Sauce, Black Beans and Fresh Corn
    Devour: Easy Pumpkin Cream Sauce
    Feed Me Phoebe: Creamy Vegan Pumpkin Soup
    Virtually Homemade: Starbuck's Pumpkin Spice Frappuccino
    Weelicious: Pumpkin Cinnamon Rolls
    The Lemon Bowl: Healthy Baked Mac and Cheese with Pumpkin
    The Heritage Cook: Chile-Pumpkin Hummus
    Dishing:Pumpkin Browns/ Pumpkin Hash Browns
    In Jennie's Kitchen: Pumpkin Scones
    Cooking With Elise: Hearty Pumpkin Pasta
    And Love It Too: Paleo Pumpkin Pie Oatmeal
    Blue Apron Blog: Baked Pumpkin Stuffed with Millet and Caponata
    Dishin & Dishes: Pumpkin Pancakes with Maple Cinnamon Pecan Syrup
    Domesticate Me: Harvest Pumpkin Soup with Candied Bacon
    The Sensitive Epicure: Pumpkin Panna Cotta with Pumpkin Seed Brittle
    FN Dish: Cook Pumpkin from the Patch
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