Easy veggie homefries

Veggie homefries make a tasty brunch meal that can easily complement whatever else you plan to serve. For this meal, I used locally grown potatoes, carrots and shallots and seasoned it with Maine sea salt. Lots of other veggies taste great in these homefries, and I often throw in sunflower seeds and black olives. Because they're so yummy, I've been known to cheat and serve them for dinner too. Just don't tell anyone.

3 organic shallots, diced
1 Tbsp. organic extra virgin olive oil
6 small organic potatoes, peeled and diced
4 organic carrots, diced
1 package organic tempeh, cubed
3 cloves organic garlic, chopped
1 cup frozen organic broccoli
1 tsp. dried rosemary
1/2 tsp. garlic powder
1 tsp. onion powder
1/4 tsp. cayenne powder
sea salt to taste
coarsely ground black pepper to taste

Place potatoes in a vegetable steamer and steam until fork tender. Meanwhile, place the tempeh cubes in a pot of simmering water, and let cook 10-15 minutes.

In a cast iron skillet, saute shallots in olive oil until translucent. Add carrots, rosemary, garlic powder, onion powder, cayenne powder, salt and pepper. Stir together. When potatoes are tender, add them to the skillet along with the tempeh. Add the broccoli to the vegetable steamer.

Cook until the potatoes get brown and crispy, about 10 minutes. When done, add steamed broccoli and serve. Makes enough for 4.