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Silverbeet and Pumpkin Hash
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Spiced Silverbeet and Pumpkin Hash

Feel free to sprinkle the hash with some walnuts, pine nuts or hazelnuts. Serve with fried egg, falafels or meat balls - we made ours using nothing but 100% organic lamb mince. For a dairy-free vegan version feel free to use almond milk instead of cream.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Servings: 2


For the Silverbeet Pumpkin Hash

  • 1/2 bunch silverbeet about 6 leaves
  • 1 tbsp light olive oil
  • 2 cups finely diced pumpkin pieces
  • 1/2 tsp sea salt flakes
  • 1/4 cup raisins
  • 1/4 tsp freshly ground black pepper
  • 1/2 tsp ground cayenne pepper or to taste
  • Pinch ground all spice
  • 1/3 cup cream
  • 1/3 cup water

For the Tzatziki:

  • 1/2 cup Greek natural yoghurt
  • 2 cm piece cucumber diced finely
  • 1-2 tsp chopped dill
  • 1/2 tsp garlic powder


  • Wash silverbeet and shake off water. Using a sharp knife, trim off the stalks by running the knife in a v-shape into the leaf. Slice leaves finely, into about 1cm wide ribbons, across.
  • In a large pan heat oil over medium-high heat. Add diced pumpkin and sprinkle with sea salt. Cook for about 3 minutes, stirring, until caramelised. Add silverbeet, raisins, season with spices and stir. Reduce heat to medium. Add cream and water and cook covered, stirring from time to time, for a further 5-10 minutes.
  • In a small bowl mix together all ingredients. Set aside until needed.
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