I was thinking about spiralizing some potatoes this morning to make hash browns, when I remembered a vegetable hash that we had at a restaurant a few months ago. I remember that it had kale in it. It was during the time that everything had kale in it. Funny how things go in and out of vogue. Not that kale has disappeared from the scene. It’s just that cauliflower seems to be riding a bit higher on the culinary hit parade these days.

Anyway, I searched the vegetable bin and came up with carrots, parsnips, broccoli, onions and red potatoes. Vegetable hash sounded more interesting than just potato hash browns, so I got out the Spiralizer. Obviously, you can slice things with a knife, but using the slicer blade, the Spiralizer makes short work of uniform thin slices.

If you cut half way through a potato, (or whatever you’re spiralizing) you’ll end up with individual slices. Parsnips provided a touch of sweetness , and the broccoli buds the necessary touch of green. Salt and pepper were the only seasoning I used, but if it had been summer and my herbs were blooming, (note the longing here) I probably would have added some fresh parsley or basil or both.

It was pretty simple to film a frying pan with canola oil and let the hash cook on medium heat, with occasional flipping for even browning, while I organized the rest of breakfast.

We had scrambled eggs and toast with our vegetable hash, but if you like poached eggs, I’ll bet that this would be a great base.