Fried Hokkaido with Fried Egg

by Editorial Staff

Summary

Prep Time	15 mins
Cook Time	10 mins
Total Time	25 mins
Course	Main Course
Cuisine	European
Servings (Default: 2)

Ingredients

Instructions

Wash the Hokkaido, cut in half and remove the kernels. Cut the pumpkin into not too wide wedges and cut them in half again.
Dice the onion.
Heat the oil in a large pan and fry the pumpkin all over. After about 3 minutes, add the chopped onion and fry everything until the pumpkin is soft on the inside and has a crust on the outside (make a cooking test). Season with salt and a little pepper.
When the pumpkin is done, fry the eggs together with fried eggs in another pan.
Arrange the fried pumpkin and two fried eggs on plates.
Tip:
If you want, you can also roast jerky beef cubes or ham, then it will be a little heartier.
It is best to use as large a pan as possible so that the pumpkin wedges are closer to each other. Then they will cook faster and will also be crispier.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.