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A Breakfast Hash So Good, Youll Forget Its Vegan! – vegetarian recipe
Stav Kogan

A Breakfast Hash So Good, You'll Forget It's Vegan!

Transform your brunch game with this incredible Tempeh Hash! Perfectly crispy potatoes, protein-packed tempeh crumbles, and a flavor-bomb sauce of soy, ginger, and sesame tie it all together for a deeply flavorful, restaurant-worthy dish.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 serving
Calories: 420
Ingredients Method Nutrition

Ingredients
  

  • 1/4 cup (60 ml) neutral oil (like grapeseed or corn), divided
  • 2-3 large white potatoes, peeled if desired, cut into small dice
  • 8 oz (227 g) tempeh, crumbled
  • 1 large yellow onion, chopped
  • 2 tbsp (30 ml) fresh ginger, peeled and minced
  • 1 tbsp (15 ml) garlic, minced
  • 1 medium red bell pepper, cored, seeded, and finely chopped
  • 1 cup (240 ml) fresh cilantro, chopped
  • Salt and freshly ground black pepper, to tasteFor the Sauce:
  • 1 tbsp (15 ml) fresh chile, like jalapeño or Thai, minced (or to taste)
  • 1 tbsp (15 ml) soy sauce
  • 1 tbsp (15 ml) dark sesame oil
  • 1 tsp (5 ml) rice wine vinegar
  • 1 tsp (5 ml) sugar
  • for Perfect Tempeh Hash
  • For the crispiest potatoes, soak the diced cubes in cold water for 30 minutes before cooking. Drain and pat them completely dry with a towel to remove excess starch, which prevents sticking and promotes browning.
  • To enhance the tempeh's flavor and texture, steam the entire block for 10 minutes before crumbling it. This simple step removes any potential bitterness and helps it better absorb the delicious soy-sesame sauce.
  • Make it a meal prep dream. Cook the potatoes, tempeh, and caramelized onions ahead of time and store them in separate airtight containers in the refrigerator. When you're ready to eat, simply combine them in the skillet, add the sauce, and finish with the fresh pepper and cilantro for a meal in under 10 minutes.

Method
 

  1. Cook the Potatoes: Heat 2 tablespoons (30 ml / 1 fl oz) of neutral oil in a large skillet over medium-high heat.
  2. Add the diced potatoes, season with salt and pepper, and cook without moving for about 5 minutes, until the bottoms are browned. Gently toss and reduce heat to medium.
  3. Continue cooking, stirring occasionally, for 10-15 minutes more, until crisp, golden, and tender.
  4. Transfer to a large platter. 2. Crisp the Tempeh: Add 1 tablespoon (15 ml / 0.5 fl oz) of oil to the same skillet over medium-high heat.
  5. Add the crumbled tempeh and cook, stirring frequently, until deeply browned and crisp on all sides, about 5-7 minutes.
  6. Add the cooked tempeh to the platter with the potatoes. 3.
  7. Sauté the Aromatics: Add the final tablespoon of oil to the skillet.
  8. Add the onion, ginger, and garlic and cook for 1-2 minutes until they begin to soften.
  9. Reduce the heat to medium-low and cook, stirring occasionally, for about 20 minutes until deeply caramelized and sweet.
  10. Remove from heat. 4.
  11. Mix the Sauce: While the onions cook, whisk together the minced chile, soy sauce, sesame oil, rice wine vinegar, and sugar in a small bowl. 5. Assemble the Hash: Return the skillet with the onion mixture to medium heat.
  12. Add the cooked potatoes and tempeh back to the pan and stir for a few minutes until everything is heated through.
  13. Pour the sauce over the hash and toss to coat, scraping up any delicious browned bits from the bottom of the pan.
  14. Stir in the chopped red bell pepper and cilantro.
  15. Taste and adjust seasoning with more salt and pepper if needed before serving hot.
  16. Don't crowd the pan! Give the potatoes and tempeh plenty of space in the skillet to ensure they fry to a perfect golden-brown crisp rather than steam. If your skillet isn't large enough, cook them in two separate batches.

Nutrition

Calories: 420kcalCarbohydrates: 39gProtein: 13.8gFat: 22.5g

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