Rosemary Tempeh Hash
Per 3⁄4 cup
2 potatoes, diced
1 8-ounce package tempeh, cubed
2 tablespoons olive oil
2 green onions, chopped
1 teaspoon chili powder
1 teaspoon rosemary
Salt and pepper to taste
Cover the potatoes with water in a large pot and bring to a boil. Cook just until potatoes are almost soft, about 15 minutes. Drain.
In a large pan, sauté the potatoes and tempeh in olive oil for 3–4 minutes, lightly browning tempeh on all sides.
Add green onions, chili powder, and rosemary, stirring to combine, and heat for 3–4 more minutes. Season well with salt and pepper.