Skillet Potato and Tempeh Hash

Skillet Potato 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. 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.

4.0 from 1 reviews
Skillet Potato and Tempeh Hash
Author: 
Recipe type: Tempeh main dish
Cuisine: Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 4 to 6
 
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.
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
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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 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

Print Friendly, PDF & Email

Trending: Apple Cider Vinegar Diet7 Top Health Benefits of Maca Root, Best Vegan Sandwiches and Wraps, How to Cook Beets, 12 Easy Vegan Casserole Recipes


6 Comments

  • Reply
    Nadine Sapirman
    May 13, 2016 at 11:19 am

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

  • Reply
    Kvn
    June 7, 2016 at 1:16 pm

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

    • Reply
      Nava
      June 7, 2016 at 9:14 pm

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

  • Reply
    Mare
    August 15, 2016 at 12:01 pm

    Can this dish be frozen?

    • Reply
      Nava
      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.

  • Reply
    la
    December 21, 2016 at 11:43 am

    “Serve at once; ass around hot sauce for topping individual servings.”

    Lol

    Good recipe rhough

  • Leave a Reply

    Rate this recipe:  

    Vegan Recipes by VegKitchen logo
    Vegan recipes by VegKitchen