Tempeh Hash

Name: Tempeh Hash
Prep time: 45 min
Total time: 45 min
Yield: 3–4
Ingredients: 1 block tempeh (approx. 350 grs/12 oz); 3 cups vegetable stock; 2 tbsp olive oil; 1 1/2 cups potatoes, peeled and small diced; 1/2 cup red onion, diced; 3 to 4 garlic cloves, minced; 1/2 cup bell peppers cubed; 1 tsp Chili Powder or paprika*; 1/2 tsp sea salt; freshly ground black pepper, to taste; 2 tbsp tamari; 2 tbsp fresh parsley, chopped

5.0 out of 5 · 1 rating

Active time: 45 min

Total time: 45 min

Serves: 3–4

Tempeh, potatoes and peppers make this a hearty plant-based hash that can accompany any breakfast menu.

Chef's notes

Note: The amount of chili powder, is based on this Chili Powder Recipe. If using another chili powder, you may want to use more or less, depending on how spicy the chili powder is.

Steps

Preparing the Tempeh

Ingredients

1 block tempeh (approx. 350 grs/12 oz)
3 cups vegetable stock

To prepare the tempeh, in a sauce pan, add the tempeh and vegetable stock to cover. Simmer for approximately 10 to 15 minutes. Remove the tempeh, let cool, dice and set aside.

Preparing the Hash

Ingredients

2 tbsp olive oil
1 1/2 cups potatoes, peeled and small diced
1/2 cup red onion, diced
3 to 4 garlic cloves, minced
1/2 cup bell peppers cubed
1 tsp Chili Powder or paprika*
1/2 tsp sea salt
freshly ground black pepper, to taste
2 tbsp tamari
2 tbsp fresh parsley, chopped

To prepare the hash, bring a fry pan to medium–high heat and add 1 1/2 tbsp of the oil. Add the potatoes and cook for 10 to 15 minutes, tossing frequently until slightly browned. *Note: If your pan is not big enough, you may want to take the potatoes out and then just add them back at the end. Next, add the onions and the diced tempeh, along with the remaining oil. Cook for another 3 minutes. Add the bell peppers, garlic, chili powder, sea salt and pepper and cook an additional 3 minutes. Remove from heat, add tamari and the chopped parsley, toss and serve.

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10 Comments

Kathleen S • August 30, 2015 at 07:49PM

This was the first time I tried Tempeh. The tempeh along with diced potatoes,bell peppers, red onions and spices was a great way to try this excellent protein. My husband also enjoyed it. I will definitely make this again and try tempeh in other dishes as well. Thank you Rouxbe.

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Ken R • Rouxbe Staff • September 1, 2015 at 11:11PM

Great work Kathleen! I love how tempeh can take big and bold flavors.... and keep the texture without being soft. ~Ken

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Camille P • November 30, 2015 at 02:09AM

I made this tonight and the potatoes immediately stuck to the pan and kept sticking. I had the heat on medium high. I had to add some broth to get the potatoes to stop sticking but then the potatoes didn't brown.I have an electric stove. Wondering if that is why. Maybe the pan was too hot?

Reply
Ken R • Rouxbe Staff • November 30, 2015 at 04:05PM

Hi Camille - Lots of things an cause them to stick... pan that's too hot or too cold, too much movement in the pan, overcrowding the pan, etc. In this recipe. be sure the oil is hot enough (or use stock to help prevent sticking) but a dry sauté technique with potatoes will not yield crispy fried potatoes. Oil is what helps create that texture. Oven roasting may be a better way to go in that case. ~Ken

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Richard D • June 23, 2016 at 04:18PM

Just made a batch of the hash this morning for breakfast. It is really good! I have been experimenting with making non-soy tempeh. Today I had a fresh batch of chickpea tempeh. It is quite strongly flavored, but melded beautifully in this dish.

Reply
Claudia A • June 21, 2020 at 07:13PM

it took a lot longer than a total of 24 mins (15 + 3 + 3) to cook the potatoes...i ended up having to throw them in the oven

Reply
Lauren L • June 28, 2020 at 09:50PM

Hi Claudia. Thank you for the feedback. The size of your knife cut has a big impact on the cooking time. You want them to be tender and pretty much ready before adding anything else since the rest of the recipe moves fast. Good thinking on throwing them in the oven. You can also always place a lid on the pan to steam for a few minutes and then finish by caramelizing. Great work. Lauren

Reply
Paige M • August 24, 2020 at 10:29PM

Made this for Lunch today- It was Fantastic!

Reply
Char N • Rouxbe Staff • August 26, 2020 at 01:13AM

Hi Paige: Thanks for writing! Isn't this a fun recipe! I usually make a double batch, and freeze the other half. This recipe brings great life to Tempeh. Rouxbe on, Char

Reply
Rilla T • February 6, 2023 at 08:37PM

In reply to Camille--my potatoes stuck to the pan too, but I found they stopped sticking when I reduced the heat to medium low.

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The First 3 Are On Us

10 Comments

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