“What the fuck is a parsnip?” Someone once asked. The technical answer is that it’s a winter root vegetable that is genetically part-carrot, part-parsley. The real answer is that it’s an underutilized tuber too often in the starchy shadow of the almighty potatoes. But the humble parsnip deserves its own place at the breakfast table and what better way than to do that than with hash? RECIPE: Potato and Parsnip Hash Time to dust off that old waffle iron you bought impulsively a couple of years ago, hoping (and failing) to save money on brunch, and crisp up some parsnips to create a blank breakfast canvas. We recommend poached eggs, creme fraiche, and avocado purée. But that’s just us.