Tempeh Breakfast Hash
Crispy tempeh with roasted potatoes, peppers, and onions makes for a hearty any-time-of-day skillet dinner.
25minutes
3servings
380calories
16gprotein
$1.60per serving
Ingredients (serves 3)
- 8 ounces tempeh
- 3 tablespoons vegetable oil
- 1 pound potatoes, diced small
- 1 bell pepper
- 1 onion
- 3 cloves garlic
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- salt to taste
- 2 tablespoons soy sauce
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Save this recipeInstructions
- 1
Heat oil in a large cast iron skillet over medium-high heat. Add diced potatoes and cook 8 minutes, stirring occasionally, until edges begin to brown.
- 2
Add tempeh cubes and cook 5 more minutes until tempeh is crispy on edges.
- 3
Add bell pepper, onion, and garlic. Stir in paprika and black pepper. Cook 8 minutes until vegetables are tender.
- 4
Drizzle soy sauce over hash and stir. Taste and add salt as needed. Serve hot.
