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    Home » Recipes » Holidays and Entertaining

    Skillet Potato and Tempeh Hash

    Published: Apr 21, 2013 · Updated: Apr 6, 2022 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    A hearty vegan spin on a “meaty” classic, this skillet hash of potatoes and high-protein tempeh (embellished with bell pepper and kale) is as good served as a quick dinner as it is an offbeat and hearty breakfast. For breakfast or brunch, serve with fruit; add whole-grain bread for a heartier meal. For a quick dinner, serve with an abundant tossed salad, whole grain bread, and orange slices. Photos by Evan Atlas.

    Skillet Potato Tempeh hash

    Skillet Potato and Tempeh Hash

    A hearty vegan spin on a “meaty” classic, this skillet hash of potatoes and high-protein tempeh (embellished with bell pepper and kale) is as good served as a quick dinner as it is an offbeat and hearty breakfast.
    4.67 from 3 votes
    Print Pin Rate Email
    Course: Tempeh main dish
    Cuisine: Vegan
    Diet: Vegan, Vegetarian
    Keyword: Tempeh Hash
    Prep Time: 20 minutes
    Cook Time: 20 minutes
    Total Time: 40 minutes
    Servings: 4 to 6
    Calories: 374kcal
    Author: Veg Kitchen

    Ingredients

    • 4 medium to medium-large potatoes preferably red-skinned or golden
    • 2 tablespoons olive oil
    • 1 medium onion finely chopped
    • 1 medium green or red bell pepper finely diced
    • 8- ounce package tempeh any variety, finely diced
    • 1 teaspoon all-purpose salt-free seasoning such as Frontier or Mrs. Dash
    • 1 teaspoon sweet or smoked paprika
    • 5 to 6 leaves curly or lacinato kale stemmed and finely chopped
    • 1 to 2 tablespoons nutritional yeast optional
    • Salt and freshly ground pepper to taste
    • Sriracha or other hot sauce for passing around
    US Customary - Metric

    Instructions

    • Bake or microwave the potatoes ahead of time until done but still firm. If you'd like to leave the skins on, scrub them well. When cool enough to handle, finely dice them.
    • Heat the oil in a large skillet. Add the onion and sauté over medium heat until translucent. Add the bell pepper, tempeh, and potatoes. Turn the heat up to medium-high, and continue to sauté until all are turning golden brown. Stir frequently.
    • Add the seasonings and kale. Continue to cook, stirring frequently, until the mixture touched with brown spots here and there. If the skillet becomes dry, add a small amount of water, just enough to keep from sticking.
    • Stir in the nutritional yeast if using, and season with salt and pepper. Serve at once; pass around hot sauce for topping individual servings.

    Nutrition

    Calories: 374kcal | Carbohydrates: 50g | Protein: 17g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Sodium: 26mg | Potassium: 1365mg | Fiber: 7g | Sugar: 4g | Vitamin A: 2577IU | Vitamin C: 99mg | Calcium: 138mg | Iron: 4mg
    Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

    -

    Nutrition information
    Per serving (based on 6 servings): Calories: 269;  Total fat: 8g;  Protein: 9g;  Fiber: 5.7g;  Carbs: 44g;  Sodium: 18mg

    Skillet Potato Tempeh hash with kale

    Skillet Potato Tempeh hash with kale recipe

    • Here are more easy, tasty potato recipes.
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    Reader Interactions

    Comments

    1. Nadine Sapirman says

      May 13, 2016 at 11:19 am

      This Skillet Potato and Tempeh hash was delicious. Thank you for the recipe.

    2. Kvn says

      June 07, 2016 at 1:16 pm

      This recipe never mentions the potatoes after baking and dicing them. When do you add them?

    3. Nava says

      June 07, 2016 at 9:14 pm

      Sorry, Kevin. The potatoes are added along with the tempeh — I've made the correction.

    4. Mare says

      August 15, 2016 at 12:01 pm

      Can this dish be frozen?

    5. Nava says

      August 15, 2016 at 12:49 pm

      Mare, potatoes tend to get watery when frozen and thawed, so I'm not sure that would be the best idea.

    6. la says

      December 21, 2016 at 11:43 am

      4 stars
      "Serve at once; ass around hot sauce for topping individual servings."

      Lol

      Good recipe rhough

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