Pumpkin Apple Hash with Fried Egg
Crispy pan of pumpkin, potatoes, apple and red onion, spiced with cinnamon and smoked paprika and topped with a fried egg: a perfect autumn breakfast.
- 35 min
- 335 kcal / serving
- easy
- vegetarian
- Protein
- 10.4 g
- Fat
- 12.8 g
- Carbs
- 45.5 g
Contains: egg (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 250 g Hokkaido pumpkin
- 200 g waxy potatoes
- 1 apple
- 1 red onion
- 1 1/2 tbsp rapeseed oil
- 1/2 tsp cinnamon
- 1/2 tsp smoked paprika
- 1 tsp honey
- 2 eggs
- a few sprigs thyme
- salt, pepper
Method
- Cut the pumpkin and potatoes into small 1 cm cubes, core the apple and dice it slightly larger, cut the onion into wedges.
- Heat 1 tbsp oil in a large pan. Fry the potatoes and pumpkin over medium heat for 12–15 minutes, turning only every few minutes so they get a crust.
- Add the onion and apple and fry for 5 minutes. Season with cinnamon, paprika, honey, salt, pepper and thyme leaves.
- Push the hash to the side, add the remaining oil to the middle and fry the eggs until the whites are set.
- Serve the hash with a fried egg each.
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