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For the chunky lime avo
Preheat the oven to 120C.
Place the pumpkin, arrowroot or tapioca flour, egg, chilli flakes, paprika and salt in a large bowl and mix well to make a thick and chunky batter.
Melt some of the butter or coconut oil in a large frying pan over medium-high heat. Add one heaped tablespoon of mixture per hash brown to the pan and press down gently with the back of your spoon to flatten.
Cook for four to five minutes, or until lightly golden brown and firm enough to flip. Use a spatula to flip carefully, then press down lightly and continue to cook for four to five minutes, or until golden brown on both sides and cooked through. Transfer to a plate and place in the oven to keep warm. Repeat until you have eight to 10 hash browns.
To make the chunky lime avo, place the ingredients in a bowl and use the back of a fork to mash together until just combined. You want the avocado to be a little rough and chunky.
To serve, place your pumpkin hash browns on a share platter or serving plates, top with the chunky lime avo, chopped parsley and a sprinkle of extra chilli flakes, if desired.