Skillet Potato and Tempeh Hash
A hearty vegetarian spin on a “meaty” classic, this is as good served as a quick dinner as it is an offbeat and hearty breakfast. For breakfast or brunch, serve with fruit and whole-grain bread, For a quick dinner, serve with an abundant, colorful tossed salad, whole grain bread, and orange slices. In warmer months, if desired, add fresh corn on the cob.
Serves: 4 to 6
- 5 medium-large potatoes
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 medium green bell pepper, finely diced
- 4 ounces tempeh, any variety
(1/2 of a regular 8-ounce package), finely diced
- 1 teaspoon all-purpose salt-free seasoning
- 1 teaspoon sweet or smoked paprika
- 1 to 2 tablespoons nutritional yeast, optional
- Salt and freshly ground pepper to taste
- Sriracha or other hot sauce for passing around
Bake or microwave the potatoes ahead of time until done but still firm. When cool enough to handle, peel and finely dice them.
Heat the oil in a large skillet. Add the onion and sauté over medium heat until translucent. Add the bell pepper and tempeh and continue to sauté until all are turning golden brown.
Add the remaining ingredients except the salt and pepper. Sauté, stirring frequently, until the mixture touched with brown spots here and there. If it seems dry, add a small amount of water to the skillet.
Season with salt and pepper and serve. Pass around hot sauce for topping individual servings.