Pumpkin Hash Browns Recipe

I would like to add a new one to my hash brown collection made with different ingredients and introduce you the pumpkin hash browns. Pumpkin hash browns is a recipe I started making last year. I love all kinds of hash browns, but I really like the slightly sugary taste of the pumpkin in pumpkin hash browns.

Pumpkin hash brown has a slightly sweet taste, just like carrot fritters. If you like marmalade with Swedish meatballs or currants in stuffing pilav, in short, the sweetness felt in places in your meal, I am sure that you will love them beside Turkish kofte recipe or a good tenderloin.

Although pumpkin is a vegetable identified with pumpkin dessert (I'm talking for Turkish cuisine), its use in savory recipes has started to be accepted with the spread of recipes such as pumpkin soup or pumpkin sinkonta. I am sure that pumpkin hash browns will also contribute greatly to this increase.

I have always given examples like this, but it is not correct to think of pumpkin hash browns only as a side dish to be served alongside the main dishes. It is also possible to consume pumpkin hash browns as a main course alone with the support of yogurt or by making a kind of poke bowl with salads such as spinach quinoa salad.

There's only one thing I need to highlight about the pumpkin hash browns. As with any fry recipe, you must be careful during the frying phase. If you keep the temperature too high, they will not cook inside. If you use very low temperature, they will absorb too much oil. In this case, you should generally use medium temperature and increase or decrease the temperature when necessary. Pouring the hash brown batter thin will make them more crispy, pouring it thick will make them softer.

Enjoy the recipe...

Bon Appetit...