Vegan Breakfast Tempeh Potato Hash

Breakfast tempeh hash recipe

Emily Hawkes for ​The Spruce

Prep: 20 mins
Cook: 20 mins
Total: 40 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
291 Calories
9g Fat
46g Carbs
9g Protein
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Nutrition Facts
Servings: 4 to 6
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)

Steps to Make It

  1. Gather the ingredients.

    Ingredients for breakfast tempeh
    ​Emily Hawkes for The Spruce
  2. Cover the potatoes with water in a large pot and bring the water to a boil.

    Cover the potatoes
    Emily Hawkes for ​The Spruce 
  3. Allow to cook for 10 to 15 minutes, or until tender. Drain well.

    Allow to cook
    Emily Hawkes for ​The Spruce
  4. Heat the olive oil in a large skillet, and sauté the onions and potatoes together until onions are translucent.

    Heat the olive oil
    Emily Hawkes for ​The Spruce
  5. Add in the tempeh, stirring frequently, and cook for 2 to 3 minutes.

    Add in tempeh
    ​Emily Hawkes for The Spruce 
  6. 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.

    Add the soy sauce
    Emily Hawkes for ​The Spruce
  7. Season with salt and pepper to taste, and serve immediately.