Who doesn’t love a good hash for breakfast? This is a tasty, quick and easy thing to reheat in the morning when you are in a rush. It would also be awesome along side a tofu scramble.
The liquid smoke gives this hash a bacon like flavor. The smokey smell makes my mouth water. *drool* The potatoes perfect balance out the smoky and salty flavor of the tempeh. The onions add a bit of earthy sweetness to this dish. With only a few simple ingredients, this hash will definitely be a go to recipe on the weekends.
Potato Tempeh Hash
Based on a recipe by PETA
- 4 medium-large red potatoes, diced
- 2 tablespoons olive oil, divided
- 8 oz. tempeh, cut into 1⁄2-inch cubes
- 2-3 tablespoons soy sauce, divided
- 2-3 tablespoons liquid smoke, divided
- 1 onion, diced
- Salt and pepper, to taste
Place the potatoes in a medium pot, cover with water, and bring to a boil over medium heat. Boil for 5 to 10 minutes, until tender. Drain, and rinse.
In a small skillet, heat 1 Tbsp. of the olive oil over medium heat. Add the tempeh and sprinkle with 1⁄2 of the soy sauce and 1⁄2 of the liquid smoke. Cook until the liquid is absorbed.
Flip the pieces over and sprinkle with the remaining soy sauce and liquid smoke. Cook for several minutes, until crispy. Set aside.
In a large skillet, heat the remaining olive oil. Add the onion and the potatoes and cook, stirring occasionally, for approximately 10 minutes. Stir in the tempeh, then add the salt and pepper and serve hot.