BROCCOLI HASH BROWNS

When I was at the grocery store last week, I picked up a bag of broccoli slaw because it was on sale. I didn’t really have a use for it, but figured I’d come up with something. If you’ve never had broccoli slaw, it’s basically just shredded broccoli, with the addition of carrots and sometimes cabbage.

When making breakfast the next morning, I was going to make some hash browns, but realized I had no potatoes. Bummer. But what I did have was this broccoli slaw. Could I make hash browns out of this? I was about to find out.

The answer is that, yes, you can make hash browns. Now, broccoli has a very distinct flavor from potatoes, so it’s not exactly the same, but good nonetheless.

Let me tell you why. First, if you have every roasted broccoli, you know that this is the best way to eat it. The charred flavor is savory, without the sulfur-like flavor of steamed broccoli. By cooking the broccoli slaw until crisp in pan, you get that same flavor.

And of course, if you’re watching your carbs, potatoes are not the best vegetable. These hash browns are perfect for Paleo dieters, and cooking them in Ava Jane’s Kitchen extra-virgin avocado oil adds heart healthy fat and flavor. Since I typically like starchy breakfast foods like pancakes and waffles, broccoli hash browns are a better choice for me so I don’t overload on carbs.

You can find broccoli slaw in your produce aisle, usually with the bagged salads. If you can’t find it, you can probably make it yourself with a box grater or food processor, but I’ve never tried this, so I can’t promise the results will be the same.