Potato and Tempeh Hashbrowns

This morning I had potato and tempeh hashbrowns for breakfast, using some of this year’s potato harvest.    Thanks to the tempeh, these hashbrowns have three or four times the protein content of potato-only hashbrowns.  And they are so delicious!

Here is the recipe:

2 or 3 russet potatoes, peeled and grated

4 oz. of tempeh, grated

A few other vegetables, chopped or grated (optional)

1 teaspoon of ground flax seeds

Margarine, olive oil, and walnut oil 

Salt, pepper, onion powder, and garlic powder

Grate the potatoes and then squeeze out as much moisture from them as possible.  Grate the tempeh and add it to the potatoes.  Grate the other vegetables and add them and the ground flax seeds to the potatoes and tempeh.  Heat the margarine, oil, and spices in a pan over medium heat.  Add the potatoes and cook until they are brown on both sides, about 20 or 25 minutes.

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