Recipe: Pumpkin Rosti
Eat your pumpkin this Halloween by using it to make these quick and easy Pumpkin Rosti for breakfast. Perfect with fried eggs and mushrooms, doused in Farm Shop Pumpkin Hot Sauce.
Recipe by Emily Gussin (@emilygussin), food writer, stylist, and author of Don’t Waste Your Pumpkin (Murdoch Books).
Ingredients
- 200g pumpkin (unpeeled, unless a very thick-skinned variety)
- 100g potato (unpeeled)
- 1 small onion
- 1 egg
- 3 sage leaves, shredded, or 1 tsp thyme leaves
- ½ tsp fine sea salt
- 2 tbsp olive or rapeseed oil
- Pumpkin Hot Sauce
Method
-
STEP 1
Grate the pumpkin, potato and onion into a bowl, then put them in a tea towel and squeeze out the excess liquid.
-
STEP 2
Lightly beat the egg in a large bowl, then add the grated veg, herbs and salt.
-
STEP 3
Stir together, then divide into six patties, shaping and pressing them together with your hands.
-
STEP 4
Heat a large frying pan over a medium heat and add the oil. Fry the rosti in batches for 3–4 minutes on each side until golden and crisp. Keep warm while you fry the rest.
-
STEP 5
Serve with fried eggs and mushrooms plus Pumpkin Hot Sauce.
Watch how Emily makes her Pumpkin Rosti with Farm Shop’s Pumpkin Hot Sauce on her instagram here.