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  • Lynds
    • Oct 24, 2020
    • 3 min read

Pumpkin Hash with Tempura Pumpkin and Portabella, with Homemade Bacon, Eggs and Pumpkin Seed

This was my #homecookbattle Contribution for October and I have to say I was pretty happy with it!


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I have a fun little group of home foodie chefs that do a home cook battle once a month with a secret ingredient. October was pumpkin, and while very fitting for the season, I did not want to just make a pie. This challenge really gets the creative juices flowing for me and I had a ton of fun making this delicious breakfast.




I bought the most mis-shapen pumpkin I could find.... I did not want my cooking creation taking a fresh jack o lantern canvass from any kids lol. I scooped out the seeds and saved them to roast.





I placed them in a greased pan, with some pink salt and all purpose seasoning; tossed them well with oil and placed them in a 375 degree oven to roast. These took a few hours to roast but they turned out pretty tasty!


On to the hash.... I had some C2 (my kids) help on the shredding and cutting of the pumpkin, which was a huge help. I reserved 1/4 of the pumpkin to make the tempura and about 1/2 was shredded. I peeled off the skin first of course.



Here are the ingredients for the hash....



I mixed about 2 cups of shredded pumpkin, with 2 large organic eggs.... mix these in to coat, and then slowly add in some organic all purpose flour until the shreds of pumpkin's stick together so that you could create patties or a patty, in our case. It was probably about 3/4 of a cup in the end for 2 cups of pumpkin.




I seasoned with salt and pepper and placed the mix in a greased cast iron pan. This went in the oven at 350 degrees, for about 40 minutes.








This came out fluffy and delicious and golden brown.







I had a beautiful piece of pork belly that was just begging to be turned into bacon. To check out our homemade bacon process and recipe, check it out from one of my previous posts here.


So once cured and sliced up, I wanted to try out cooking this bacon in a unique decorative way. So I curled them..... and not to spoil the ending... but it worked lol



I used both larger rolling pins and smaller chop sticks to get a variety of curls for this dish. I placed these on a drip pan and cooked in a 375 degree oven until they were crispy but not over done, so they would not crumble from the sticks. I'd hate to give you a timing here because as you can see my homemade bacon is thick cut and would vary dramatically from store bought cooking times. Just watch them.


I've included a few items that are easily purchased on amazon that might help you recreate this dish. I do receive a small commission on qualifying purchases.




On to the tempura.....




I mixed 1 2/3 cups of all purpose flour with 1 1/2 cups of arrowroot starch. I added 2 cups of sparkling water and whisked the mix well to get all the carbonation through the flour. This is what creates the light airy texture to the batter. I then bit by bit saturated both the pumpkin wedges and portabella slices into the batter and immediately transitioned them to a hot pan of oil. I wanted the perfect colour on the batter so I also had a 350 degree oven ready to go so that I could ensure the vegetables within became tender but soft and cooked through.



Once cooked it was time to build on my skillet. I layered tempura pumpkin and Portabella with some arugula.

I added my bacon curls, two poached eggs and roasted pumpkin seeds to finish it off!




I was really proud with how this turned out. It would pair nicely with a savoury aioli or a hollandaise sauce if desired as well. This dish took a lot more effort than my usual dishes do, and I'm not going to lie it was a few step process to get it all done, as in the pumpkin seeds had to be done in advance. But for a special occasion, this was unique and tasty and well worth the effort.

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