This could be a first. Frank actually suggested that I spiralize some potatoes and onions so that he could make hash browns for breakfast. He’s usually suggesting that a mashed or chopped vegetable might be nice for a change instead of something spiralized.
Anyway, he was right. Cutting the potato half way through and using the slicer blade, you end up with thin, even slices that fry up quickly with crispy and creamy parts that contribute to perfect hash browns.
Spiralizing an onion using the slicer blade (near a flame like Martha Stewart suggests to eliminate tears) is equally simple. Chop the potatoes and onions into somewhat smaller pieces and fry them in a bit of olive or canola oil. Season with salt and pepper.
Great breakfast side dish on a Sunday morning in April that should be alive with the promise of Spring. But it’s New England, so instead we have sleet and snow. And it’s the Cape, so we have wild wind bending the trees and causing the lights to flicker on and off.