Pumpkin hash browns with beet cream

Lena from „Mein leckeres Leben has prepared this delicious autumn recipe for you:

And this is how the Rösti succeed:

Ingredients for 4 people


  • 500 g Hokkaido pumpkin, peeled and coarsely grated
  • 1 stick of spring onion
  • 2 eggs
  • 1 tablespoon almond paste
  • 1 tablespoon tomato paste
  • 100 g Parmesan cheese, freshly grated
  • salt, ground pepper
  • oil for frying


Beet cream

  • 3 beet tubers
  • 2 tablespoons olive oil
  • 1 tablespoon honey or maple syrup
  • 1 tablespoon aceto balsamico
  • 150 g crème fraiche or sour cream
  • 2 tablespoons almond paste
  • 1-2 tbsp. lemon juice, freshly squeezed


To serve:

  • A few mushrooms, if desired
  • Some olive oil for frying
  • A few almonds
  • Nasturtium
  • Salt, ground pepper


  1. For the rösti, place the grated pumpkin (500 g) in a large bowl. Chop the spring onion into small pieces. Add to the pumpkin with all the other ingredients and mix well.
  2. For the beet cream, peel the tubers and cut into cubes. Put them on a baking tray. Mix with olive oil, honey, balsamic vinegar, salt and pepper. Roast in the oven at 180°C hot air for 30 minutes until the beet cubes are soft.
  3. Transfer to a blender. Blend with almond paste, crème fraiche, salt, pepper and lemon juice to a fine cream.
  4. Put some frying oil in a large pan, add the beetroot mixture by the tablespoonful and fry until crispy on both sides (a little 3-4 minutes per side). At the end (when the hash browns) add some almonds and sliced mushrooms to the pan and sauté for a few minutes. Season with salt and pepper.
  5. Spread the beet cream on plates and arrange the pumpkin hash browns on top. Serve with mushrooms, almonds and nasturtium.
Heimat hat man im Herzen.
Und auf dem Mittagstisch.