Ingredients

• 6-8 cups squash or pumpkin, 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

Directions

1. In a mixing bowl, beat the egg with a pinch of salt 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 and flatten. Cook on one side until golden for about 3 minutes, flip and cover for another 2-3 minutes.

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!