Summary

Ingredients

• 200 g pumpkin meat, prepared
• 200 g potato (s), peeled
• 1 shallot (s), finely chopped
• 1 egg (s)
• salt and pepper
• Broth, grains
• Curry powder
• butter
• 6 teaspoons crème fraîche
• 1 tablespoon parsley, chopped

Print Recipe Pin Recipe

Instructions

1. Grate the pumpkin and potatoes on the hash browns. Mix with the shallot and egg. Spice up. Let rest for about 5 minutes.
2. Form the buffer, squeeze out the juice and add to the clarified butter. Press flat and bake on medium heat for 5 - 10 minutes until crispy.
3. Arrange on preheated plates. Garnish with crème fraîche and sprinkle with parsley.