Hash is one of those kitchen sink recipes—it can be made with anything you have on hand—but usually requires potatoes to be considered hash. It used to be a way for restaurants to salvage scraps of food, leftovers from other dishes. And while it’s still a utilitarian dish that helps people use up scraps, it’s become standard dish in its own right. It’s become a breakfast staple with many variations. This is a healthy version because it features tempeh.
Originally from Indonesia, tempeh is a fermented soybean cake. Indonesians consider it a meat substitute and, in fact, it is high in protein. It makes the perfect meat alternative for vegetarian dishes, as it does in this hash recipe. Have it for breakfast, or any other meal.
Tempeh Hash
Makes 4 servings.
1 lb. red potatoes (or other potatoes), cubed
2 teaspoons olive oil
1 medium red onion, chopped
2 teaspoons salt
2 large cloves garlic, minced
1 medium red pepper, chopped
8 oz. tempeh, cubed
2 teaspoons paprika
Freshly ground black pepper
Place the potatoes in a small pot and add just enough water to cover them. Bring them to a boil; lower the heat and simmer until just tender. (Time will vary on potato type and how you cut them.) Drain and set aside.
Heat the oil in a wide skillet, preferably cast iron. Add onion and 1 teaspoon salt and sauté until softened, about 3 or 4 minutes.
Add garlic and sauté another minute.
Add red pepper and sauté until softened, about 5 minutes.
Add tempeh and cook until tempeh browns a bit. This may take up to 10 minutes. If the pan seems to be burning at any point, add a little water.
Add the potatoes, paprika, remaining salt, and black pepper.
Mix well and continue cooking for another 5 minutes. Taste for seasoning and adjust if needed.
Serve.
Miz Chef 