Baked hokkaido pumpkin with potatoes
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ingredients
600 g potatoes 600 g hokkaido pumpkin 2 pcs egg 2 tbsp semolina 1 dl water 40 g oatmeal 1 pk onion 2 cloves garlic 1 pk chili pepper 100 g cheese water salt dried basil ground black pepper
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Excellent recipe for delicate potatoes…
1.
Wash the pumpkin and remove the seeds. Cut it into large pieces and grate it with the skin on.
2.
Remove the skin from the onion, garlic and potatoes and grate them as well.
3.
Mix the potatoes, pumpkin, onion, garlic and chopped chilli in a bowl and season well with salt and pepper.
4.
Add the flakes and mix.
5.
Transfer the mixture to a baking dish (no need to butter it).
6.
Bake covered in a preheated oven at 250 degrees for 40 minutes.
7.
Season the eggs lightly with salt and pepper, add 1 dl of water and 2 tbsp of semolina.
8.
Mix and pour over the potatoes. Bake for 5 minutes.
9.
To finish, sprinkle the cheese over the potatoes, turn the oven off and place the uncovered baking dish in the oven for 5 minutes. The cheese will melt beautifully.
10.
let cool gently and serve 🙂
11.
Good taste!