Pumpkin Hash Browns with Fried Eggs and Smashed Avocado

Elevate your breakfast game with these crunchy hash browns from Luke Hines. Topped with guac and fried eggs, these can be eaten any day of the week!


  • 2 cups grated pumpkin
  • 2 free range eggs
  • 1/2 cup arrowroot or tapioca flour
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp chilli powder
  • 1/2 tsp salt
  • Coconut or olive oil for frying

For the smashed avo

  • 1 avocado, seed and skin removed
  • Juice and zest of 1 lime
  • 1 tbs apple cider vinegar
  • 1/2 tsp salt

To serve

  • Fried eggs
  • Chilli flakes, to garnish
  • Flat leaf parsley, roughly chopped, to garnish
  • Sea salt and cracked pepper, to season


Step 1.
For the hash browns, put all the ingredients in a bowl and use a spoon to mix well until combined.

Step 2.
Heat your cooking oil in a fry pan over medium heat and fry your mixture in batches, about 1 heaped tablespoon per hash brown. Use the back of a spoon to flatten your hash, cooking it for 3-4 minutes on one side before flipping and continuing to cook until both sides are golden brown and crispy and cooked through the middle.

Step 3.
Meanwhile, place all the smashed avocado ingredients in a bowl and use a fork to mash together and mix well to combine.

Step 4.
Serve your hash browns with a generous dollop of smashed avocado, some fried eggs if you like, and scatter with chilli flakes, fresh herbs, and a generous season of salt and pepper. Enjoy!

Serves 2