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 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.
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Servings: 4 to 6
Calories: 374kcal
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
- 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
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Nutrition information
Per serving (based on 6 servings): Calories: 269; Total fat: 8g; Protein: 9g; Fiber: 5.7g; Carbs: 44g; Sodium: 18mg
- Here are more easy, tasty potato recipes.
- Explore more of VegKitchen’s Vegan Breakfast Recipes.
- Take a look at our easy, festive vegan brunch recipes and menus
Nadine Sapirman says
This Skillet Potato and Tempeh hash was delicious. Thank you for the recipe.
Kvn says
This recipe never mentions the potatoes after baking and dicing them. When do you add them?
Nava says
Sorry, Kevin. The potatoes are added along with the tempeh — I've made the correction.
Mare says
Can this dish be frozen?
Nava says
Mare, potatoes tend to get watery when frozen and thawed, so I'm not sure that would be the best idea.
la says
"Serve at once; ass around hot sauce for topping individual servings."
Lol
Good recipe rhough