AlloBaber
2 years ago1,000+ Views
Tempeh and Sweet Potato Hash with Kale

Talk about a delicious fall breakfast!

I love sweet potatoes, and now that it's September, I feel justified in eating them ALL the time. Potato hash might immediately turn your thoughts to greasy diner food, but trust me, this beloved breakfast dish doesn't have to be unhealthy. This recipe adds tempeh, which offsets starchy sweet potatoes with tons of lean protein and fiber!
If you're not already a tempeh lover, learn more about why tempeh is an amazing food that you need to try here (it's also got a great recipe for an Asian Tempeh Stir Fry that I highly recommend)!
Recipe by Gena Hamshaw, Food 52
Photos by James Ransom

Tempeh and Sweet Potato Hash

Prep Time: 10 mins. Cook Time: 50 mins. Difficulty: Easy.
Makes 4 servings
Recipe adapted from Food 52

What You'll Need

2 medium or large sweet potatoes (or 2 to 3 cups leftover mashed sweet potato)
2 tablespoons olive oil
1 cup onion, diced
One 8-ounce package of tempeh, cut into cubes measuring about 3/4 to 1 inch thick
1 tablespoon tamari
1 teaspoon turmeric
1 teaspoon smoked paprika (you can add more to taste)
2 teaspoons dijon mustard
1/4 cup vegetable broth, or as needed
2 tightly packed cups kale (you can also use Swiss chard or collard greens!)
1 pinch red pepper flakes (optional)

What To Do

1. Preheat your oven to 400°F. Use a fork to stab the potatoes a few times, then place on a cookie sheet and bake for 35-45 minutes. You want them to be tender, but not mushy. (You can also speed up this step by cooking the potatoes in the microwave.)
2. When potatoes are cool enough to work with, chop them into 1/2 inch cubes. I like to leave the skin on, but go with your personal preference.
3. In a large skillet over medium heat, warm olive oil until shimmering. Add onion, and sauté until just golden (about 5-8 minutes). Then add the tempeh cubes, and sauté until golden brown (7-8 minutes).
4. Finally, add cooked sweet potato, tamari, turmeric, smoked paprika, mustard, and a quarter cup of broth. Mix the ingredients well, mashing the potatoes a bit as you go. Add greens, allowing them to wilt. Finally, sprinkle on red pepper flakes and any other seasoning you desire. Serve warm with poached eggs on top and a mug of hot coffee on the side :)
I hope you enjoy this wonderful hearty breakfast, perfect for a cool fall morning snuggled up in a big sweater! :) Let me know how it comes out. For more awesome vegetarian recipes, check out:
2 comments
arrrrrrgggghhhh more tasty tempeh and I haven't found it yet @allischaaff
2 years ago·Reply
im hungry now. looks delicious. thanks for the tag :)
2 years ago·Reply
30
2
23