Name: Pumpkin hash browns with pesto vegies
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 600 gram peeled pumpkin, coarsely grated; 1/2 cup packaged dried breadcrumbs; 1/4 cup chopped chives; 1/3 cup freshly grated parmesan; 1 egg, lightly whisked; 1/4 cup vegetable or olive oil; 500 gram frozen mixed vegetables; 400 gram can white beans, rinsed; 1/3 cup bought basil pesto; lemon wedges, to serve

Ingredients

600 gram peeled pumpkin, coarsely grated

1/2 cup packaged dried breadcrumbs

1/4 cup chopped chives

1/3 cup freshly grated parmesan

1 egg, lightly whisked

1/4 cup vegetable or olive oil

500 gram frozen mixed vegetables

400 gram can white beans, rinsed

1/3 cup bought basil pesto

lemon wedges, to serve

Method

1.Place pumpkin, breadcrumbs, chives, parmesan and egg in a large bowl. Season. Mix well to combine. Shape mixture into 8 hash browns, squeezing out excess liquid.

2.Heat oil in a large frying pan over moderately high heat. Add hash browns; flatten slightly. Cook for 5 minutes each side or until browned and cooked. Transfer to a baking paper lined baking tray; cover to keep warm.

3.Wipe pan clean; heat over moderately high heat. Add vegetables and 1 tablespoon water; cook, covered, for 3 minutes, or until just tender. Remove pan from heat. Add beans and pesto; toss to combine. Serve hash browns with pesto vegies and lemon wedges.

Use bought Italian salad dressing instead of pesto. Make ahead: Make hash browns a day ahead. Cover, then refrigerate. These are great with char-grilled steak.
Note

Woman's Weekly Food

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Ingredients

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