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Pumpkin Hash Browns | Right 4 All Types

Oct 17th, 2017 by The Blood Type Diet

The fall season is the perfect time to use the bounty of pumpkins that saturate the market for more than just Jack O'Lanterns! Why not take this delicious squash and turn it into a fun and versatile hash brown? This pumpkin hash brown is perfect for the most cliché dishes, like breakfast, but pairs surprisingly well with savory lunches and dinners too, such as our Turkey Burgers. Try this simple recipe while the season lasts for a unique twist on a classic that the whole family is sure to enjoy.

[ Makes 5-6, 2.5" hash browns ]


  • 6-8 cups pumpkin* or squash, grated
  • 3-4 cups pecorino cheese, grated
  • 1 egg
  • ½ cup fresh rosemary, finely chopped
  • A pinch of paprika (optional)
  • Olive oil, a drizzle to pan fry
  • Salt, to taste

*Pumpkin is an Avoid for Type B secretors, substitute squash or sweet potato.


  1. In a mixing bowl, beat the egg with a pinch of salt, paprika and the chopped rosemary. Grate in the squash or pumpkin and the pecorino. Mix well until all ingredients are well coated in the egg mixture.
  2. Heat a little olive oil in a non-stick pan over medium heat. Spoon in 2 tablespoons of hash brown mixture from step 1 and flatten. Cook on one side until golden for about 3 minutes, flip and cover for another 2-3 minutes. Repeat with the remaining mixture.

TIP: The pecorino cheese will melt very quickly and bind the hash browns. It is important to cover the pan to cook the squash through and prevent the cheese from burning!

Don't forget to pair with: