I’ve gone a bit pumpkin crazy of late — but who can blame me when the price of them is so ridiculously cheap?! It’s one of those great value for money foods when it’s in season and it’s so filling and has some great health benefits. I don’t much like prepping them though so I always make sure it’s in my Sunday vege prep line-up so it’s all ready to use.
1 large egg
1/2 teaspoon cinnamon
sprinkle of nutmeg
pinch of flakey salt
2 cups grated pumpkin
1 tablespoon coconut oil (or butter/ghee)
drizzle of real maple syrup (if you need it)
Whisk the egg with the cinnamon, nutmeg and salt in a large bowl. Add the pumpkin and mix to combine.
Melt half the coconut oil in a large frying pan on a medium heat. Drop spoonfuls of the mixture into the pan (loosely arrange, don’t press down on them) and cook for 2-3 minutes. Add the rest of the coconut oil and turn the hashies over gently — they may break apart a little, just pile them back into place and cook for another 2-3 minutes.
Serve with some crispy bacon, a few slices of banana (quickly cooked in your bacon pan) and some toasted walnuts