4 russet potatoes (chopped)
2 onions (chopped)
1-2 yellow squash (chopped)
1 Can black beans
5-7 Roma tomatoes (diced)
1 Can mushrooms
1 Jalapeno (chopped)
In a skillet or frying pan, combine the potatoes and onions over medium heat until the potatoes are mash-able and the onions become translucent. Season with a little house spice while they’re cooking. This should take somewhere in the neighborhood of 10-15 minutes. Be sure to stir this occasionally to prevent it from burning to the bottom of the pan (a little olive oil in the pan before you add the ingredients helps a bit with this).
While the potatoes and onions are cooking, combine the tomatoes, jalapeno, and mushrooms in a sauce pan with a generous amount of olive oil over medium-high heat. Season with some oregano, basil, garlic and house spice. Put a lid over it and let this mixture cook until it starts to resemble marinara, then turn the heat down to medium-low and let simmer until its ready to serve.
While all that is cooking, in another skillet or frying pan, saute the yellow squash in a bit of olive oil, seasoning it with house spice. Once the squash is tender to the fork, add the black beans and stir until the beans are hot.
Going back to the potatoes, with a potato masher or whisk, coarsely mash the potatoes until they resemble hash browns. You don’t need to make them smooth like mashed potatoes, simply rough them up a bit.
When everything is ready, make a bed for the squash & beans with the potato mash, and top the whole assembly with a bit of marinara. Delicious!