Vegan Breakfast Tempeh Potato Hash Recipe

Total: 40 mins
Prep: 20 mins
Cook: 20 mins
Yield: 4 to 6 servings

10 ratings

Nutritional Guidelines (per serving)
291	Calories
9g	Fat
46g	Carbs
9g	Protein

Nutrition Facts
Servings: 4 to 6 servings
Amount per serving
Calories	291
% Daily Value*
Total Fat 9g	11%
Saturated Fat 2g	8%
Cholesterol 0mg	0%
Sodium 390mg	17%
Total Carbohydrate 46g	17%
Dietary Fiber 5g	19%
Protein 9g
Calcium 52mg	4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

If you like vegetarian breakfast hash, try this super hearty and meaty version with tempeh. These hash browns with tempeh are a very filling breakfast with some healthy carbs and lots of nutritious vegetarian and vegan protein from the tempeh.

4 potatoes (diced)
1 package tempeh (cut into 1/2 inch cubes)
2 tablespoons soy sauce
3 tablespoons olive oil
1 onion (diced)
1/2 teaspoon garlic powder
Salt (to taste)
Black pepper (to taste)

Gather the ingredients.

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Cover the potatoes with water in a large pot and bring the water to a boil.

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Allow to cook for 10 to 15 minutes, or until tender. Drain well.

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Heat the olive oil in a large skillet, and sauté the onions and potatoes together until onions are translucent.

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Add in the tempeh, stirring frequently, and cook for 2 to 3 minutes.

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Add the soy sauce and garlic powder, and cook for 2-3 minutes until soy sauce has been absorbed, tossing to coat the tempeh and potatoes.

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Season with salt and pepper to taste, and serve immediately.