A squashy dinner

One of my comfort foods is potatos. Well, fried hashbrown potatos. When the day is crappy and I can't muster up the effort to make a cake or something nice for dinner, I make hashbrowns.

Here is a "revision" of hashbrowns that offers a bit more...nutrition...and less fat than normal "tasty" hashies. Well, these are tasty too.

Squashy Hashbrowns with Spicey tempeh crumbles

Get some frozen hashbrown potatos (the square cut) and some frozen chopped squash.
The Spicey tempeh I made is from Vegan with a Vengance, the most awesome cookbook I own. Get it and make some, or make "sausage" style tempeh crumbles. Or whatever.

Spray pan with some oil (I use a misto--it's awesome). Add veggies until content and some tempeh. This is all just whatever amount you want. I usually do 1/2 taters and 1/4 the other two things. Salt and pepper if ya like, and cook on low heat until hashbrowned. You might want to add a smidgin of water to it and leave a lid on your pan, since the squash is a bit thick and takes a bit of time to defrost and cook.

But this stuff it great. I love squash and tempeh together.