Hash Browns with Cheese and Pumpkin

Grate cheese. Peel the potatoes and grate coarsely. Grate 2/3 of the pumpkin pulp and roughly chop the rest. Squeeze everything out and mix with flour, egg, salt and pepper.

In a pan with hot butter put 1-2 tablespoons mixture for each hash brown, press flat and cook until golden brown on both sides. Keep warm in oven (80°C, approximately 175°F) until all browns are baked.

For Hollandaise sauce, melt butter and skim off foam. Put yolks and wine in a metal bowl and beat over a hot water bath until frothy, then add the butter first as drops, then in a thin stream with constant stirring until a nice sauce forms. Do not let the egg mixture clot. Season with lemon juice, salt and pepper.