Breakfast for dinner

With such an abundance of vegetables filling the farmers' market these days, sometimes I can't help but want to eat them all at once. A tasty way to do this is with a crispy vegetable hash. Even though this is traditionally a breakfast dish, I serve it for dinner every once in awhile.

This recipe uses the vegetables I had on hand, but anything from squash to eggplant to tomato would work well in this dish. The quantities are flexible too, in case you don't have 10 carrots to spare.

Market Vegetable Hash

1 onion, diced
6 medium red potatoes, cubed
6 oz. smoky tempeh, diced
1 sweet red pepper
1 ear corn, cut from cob
3 cloves garlic, diced
1 cup green beans, snapped into 1-inch pieces
10 rainbow carrots, diced
1 tsp. onion powder
1/2 tsp. cayenne powder
salt & pepper to taste

Place potatoes cubes in a vegetable steamer and cook until fork tender. Meanwhile, heat a large cast iron frying pan over medium high heat. Add the diced onions and cook until they begin to caramelize. Add the tempeh and fry until crispy. Add red pepper, corn and green beans. Cook, stirring constantly, 2 minutes. Add carrots, stir for a minute, and finally add the garlic and cooked potatoes. Fry until potatoes get slightly crispy. Sprinkle on spices, salt and pepper. Serves 4.