07 Jul Hot Pumpkin Hash
This low carb recipe for a simple and delicious pumpkin hash is perfect for any night of the week, or even lunch the next day! Packed with yummy veggies, healthy fats and protein with a Vegan option.
We love recipes that are as simple as frying up some delicious ingredients in one pan. Its a way to keep flavour up, and dishes
down. Warming, nourishing, quick and easy to make.
Keto friendly and Paleo, and Vegan option.
This delicious and health-boosting low carb recipe is by Luke Hines.
Simply double multiply the recipe for leftovers or to share.
1 tablespoon coconut oil, for frying
150g chicken (thigh or breast), or tofu for Vegan, diced
1/4 red onion, sliced thinly
1/4 long red chilli, finely diced (optional)
1 garlic clove, finely diced
1/2 cup pumpkin, diced small
4-6 cherry tomatoes, halved
extra-virgin avocado oil, to drizzle
salt and cracked pepper to season
Heat your fry pan over medium heat and melt down your coconut oil ready for frying. Add your garlic, onion and chilli, and cook until softened and caramelised, about 2 to 3 minutes.
Add in your pumpkin, and continue to cook until softened slightly and charred on the outside, about 4-5 minutes. The smaller your pumpkin, the quicker it will cook, so we like to chop it up lovely and small.
Once your pumpkin is cooked to your liking, add your chicken or tofu, stirring often and cooking through. Once almost cooked, add your cherry tomatoes to soften down.
Serve your hash topped with a drizzle with avocado oil, a sprinkle of fresh herbs (optional) and season well with salt and pepper.