Corn, Pumpkin & Ricotta Hash Browns

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“Toddler DD wont normally eat pumpkin but she ate these no problem with some cream cheese & ham, also nice served with hommus. Found on, I cheated & used canned corn but the recipe calls for fresh.”

Ingredients Nutrition

  • 2 corn cobs, husk and silk removed
  • 150 g fresh ricotta
  • 1 egg, lightly whisked
  • 40 g self-raising flour
  • 250 g piece butternut pumpkin, deseeded, peeled, coarsely grated
  • salt & freshly ground black pepper
  • 60 ml olive oil


  1. Use a sharp knife to cut down the length of each corn cob, close to the core, to remove the kernels.
  2. Cook corn in a saucepan of salted boiling water for 5 minutes or until tender (see microwave tip 1). Drain well.
  3. Combine the ricotta and egg in a large bowl and whisk until smooth. Add the flour and stir until combined. Add the pumpkin and corn. Season with salt and pepper and stir to combine.
  4. Heat 2 tbs of the oil in a large, heavy-based frying pan over medium heat. Spoon 1/3 cup (80ml) of pumpkin mixture into the pan and flatten slightly. Repeat to make 3 more hash browns. Cook for 3-4 minutes each side or until brown and cooked through. Transfer to a plate lined with paper towel and cover loosely with foil to keep warm. Repeat in 1 more batch.

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