Tempeh Hash

Tempeh Hash

Details

Tempeh, potatoes and peppers make this a hearty plant-based hash that can accompany any breakfast menu.
  • Serves: 3 to 4
  • Active Time: 45 mins
  • Total Time: 45 mins
  • Views: 11,387
  • Success: 100%

Steps

Step 1: Preparing the Tempeh

• 1 block tempeh (approx. 350 grs/12 oz)
• 3 cups vegetable stock

Method

To prepare the tempeh, in a sauce pan, add the tempeh and vegetable stock to cover. Simmer for approximately 10 to 15 minutes. Remove the tempeh, let cool, dice and set aside.

Step 2: Preparing the Hash

• 2 tbsp olive oil
• 1 1/2 cups potatoes, peeled and small diced
• 1/2 cup red onion, diced
• 3 to 4 garlic cloves, minced
• 1/2 cup bell peppers cubed
• 1 tsp Chili Powder or paprika*
• 2 tbsp tamari
• 1/2 tsp sea salt
• freshly ground black pepper, to taste
• 2 tbsp fresh parsley, chopped

Method

To prepare the hash, bring a fry pan to medium–high heat and add 1 1/2 tbsp of the oil. Add the potatoes and cook for 10 to 15 minutes, tossing frequently until slightly browned. *Note: If your pan is not big enough, you may want to take the potatoes out and then just add them back at the end.

Next, add the onions and the diced tempeh, along with the remaining oil.

Cook for another 3 minutes. Add the bell peppers, garlic, chili powder, tamari, sea salt and pepper and cook an additional 3 minutes.

Note: The amount of chili powder, is based on this Chili Powder Recipe. If using another chili powder, you may want to use more or less, depending on how spicy the chili powder is.

Remove from heat, add in the chopped parsley and serve.

5 Comments

  • Kathleen S
    Kathleen S
    This was the first time I tried Tempeh. The tempeh along with diced potatoes,bell peppers, red onions and spices was a great way to try this excellent protein. My husband also enjoyed it. I will definitely make this again and try tempeh in other dishes as well. Thank you Rouxbe.
  • Ken R Rouxbe Staff
    Ken R
    Great work Kathleen! I love how tempeh can take big and bold flavors.... and keep the texture without being soft. ~Ken
  • Camille P
    Camille P
    I made this tonight and the potatoes immediately stuck to the pan and kept sticking. I had the heat on medium high. I had to add some broth to get the potatoes to stop sticking but then the potatoes didn't brown.I have an electric stove. Wondering if that is why. Maybe the pan was too hot?
  • Ken R Rouxbe Staff
    Ken R
    Hi Camille - Lots of things an cause them to stick... pan that's too hot or too cold, too much movement in the pan, overcrowding the pan, etc. In this recipe. be sure the oil is hot enough (or use stock to help prevent sticking) but a dry sauté technique with potatoes will not yield crispy fried potatoes. Oil is what helps create that texture. Oven roasting may be a better way to go in that case. ~Ken
  • Richard D
    Richard D
    Just made a batch of the hash this morning for breakfast. It is really good! I have been experimenting with making non-soy tempeh. Today I had a fresh batch of chickpea tempeh. It is quite strongly flavored, but melded beautifully in this dish.

Leave A Comment

Please login or join the Rouxbe community to leave a comment.