Cheesy potato and pumpkin hashbrown mummies
Ingredients
1 cup of grated pumpkin
Salt and pepper
1 egg
Cheese Slices
Method
1. Preheat oven to 190 degrees C and grease a baking tray with frylight
2. Grate the potatoes and pumpkin (I use the small blade on the grater)
3. Squeeze out the excess water using a tea towel
4. Place the grated pumpkin and potato into a bowl and add one medium egg and salt and pepper
5. Spoon the potato mixture into a gingerbread man mould and place on the baking tray
6. Bake for 25 minutes or till golden brown then remove from the oven
6. Cut stripes of cheese slice and place onto the hashbrown mummies and add some eyeballs
7. Serve with green mayo and red sauce
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