Looking for a breakfast that’s hearty, savory, and guaranteed to keep you full until lunch? Say hello to your new weekend favorite: Rosemary Tempeh Hash! This simple, one-pan wonder combines crispy pan-fried potatoes, protein-packed tempeh, and an aromatic blend of rosemary and chili powder for a truly satisfying meal. It’s incredibly budget-friendly and comes together in under 30 minutes, making it perfect for a lazy Sunday brunch or even a quick weeknight ‘brinner’. Get ready to transform your morning routine with this rustic and delicious plant-based hash!
Ingredients
• 2 medium potatoes, diced
• 1 8-ounce / 227g package tempeh, cubed
• 2 tablespoons olive oil
• 2 green onions, chopped
• 1 teaspoon chili powder
• 1 teaspoon dried rosemary
• Salt and freshly ground black pepper, to taste
Instructions
1. Place the diced potatoes in a pot, cover with water, and bring to a boil. Cook for about 15 minutes, or until just fork-tender but not mushy. Drain the potatoes well.
2. Heat the olive oil in a large skillet or pan over medium-high heat. Add the drained potatoes and cubed tempeh. Sauté for 3–4 minutes, allowing the tempeh to brown on all sides.
3. Stir in the chopped green onions, chili powder, and rosemary. Continue to cook for another 3–4 minutes, stirring to combine all the flavors.
4. Season generously with salt and pepper to your liking. Serve hot and enjoy!
Nutritional Information
• Serves: 4Serving Size: 3/4 cupApproximate Cost Per Serving: $1.29
• Calories: 207
• Fat: 8g
• Carbohydrates: 22g
• Protein: 11g
• Fiber: 3g
• Sugar: 1.5g
• Sodium: 10mg
Pro Tips
• For a less bitter flavor, steam the tempeh cubes for 10 minutes before adding them to the pan. This also helps them absorb more of the seasonings.
• Ensure potatoes are patted dry after boiling. A dry surface is key to getting them perfectly crispy and golden in the skillet.
• Feel free to add more vegetables like diced bell peppers, onions, or mushrooms. Sauté them for a few minutes before adding the potatoes and tempeh.
• Serve topped with avocado slices, a dash of hot sauce, or fresh parsley for an extra layer of flavor and texture.
FAQ
Q: Is tempeh a good source of protein for a vegetarian breakfast
A: Yes, tempeh is an excellent source of complete plant-based protein. In this hash, it provides 11 grams of protein per serving, making it a hearty and satisfying option to keep you full until lunch.
Q: Can I make this hash with something other than tempeh
A: Absolutely! For a different high-protein vegetarian option, you can substitute the tempeh with firm tofu (crumbled or cubed), a can of rinsed chickpeas, or your favorite plant-based sausage. Adjust cooking times as needed.
Q: How do I store and reheat leftover tempeh hash
A: Store any leftovers in an airtight container in the refrigerator for up to 3 days. For the best texture, reheat the hash in a skillet over medium heat until warmed through and the potatoes are crispy again.
Q: What can I serve with this vegetarian hash
A: This hash is a complete meal on its own, but it pairs wonderfully with a side of sliced avocado, a dollop of vegan sour cream, or a dash of your favorite hot sauce. For a larger brunch, serve it alongside a simple green salad or some fresh fruit.
