Recipes > Tempeh Hash
- Serves: 3 to 4
- Active Time: 45 mins
- Total Time: 45 mins
- Views: 30,810
- Success Rating: 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, sea salt and pepper and cook an additional 3 minutes.
Remove from heat, add tamari and the chopped parsley, toss and serve.
Chef's Notes
- by Chad Sarno
- •
- January 8, 2014
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.
10 Comments
-
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. -
Rouxbe Staff
Great work Kathleen! I love how tempeh can take big and bold flavors.... and keep the texture without being soft. ~Ken -
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? -
Rouxbe Staff
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
-
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. -
it took a lot longer than a total of 24 mins (15 + 3 + 3) to cook the potatoes...i ended up having to throw them in the oven
-
Hi Claudia. Thank you for the feedback. The size of your knife cut has a big impact on the cooking time. You want them to be tender and pretty much ready before adding anything else since the rest of the recipe moves fast. Good thinking on throwing them in the oven. You can also always place a lid on the pan to steam for a few minutes and then finish by caramelizing. Great work. Lauren -
Made this for Lunch today- It was Fantastic!
-
Rouxbe Staff
Hi Paige: Thanks for writing! Isn't this a fun recipe! I usually make a double batch, and freeze the other half. This recipe brings great life to Tempeh. Rouxbe on, Char -
In reply to Camille--my potatoes stuck to the pan too, but I found they stopped sticking when I reduced the heat to medium low.
Details