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)
253 Calories
11g Fat
30g Carbs
11g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 253
% Daily Value*
Total Fat 11g 14%
Saturated Fat 2g 11%
Cholesterol 0mg 0%
Sodium 554mg 24%
Total Carbohydrate 30g 11%
Dietary Fiber 3g 10%
Total Sugars 2g
Protein 11g
Vitamin C 12mg 59%
Calcium 60mg 5%
Iron 2mg 13%
Potassium 834mg 18%
*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.)

Vegan eating is a whole lot more than smoothies, salads, or grain bowls. If you're hosting for a vegan friend or simply want to incorporate more plant-based recipes into your weekly menu, this deliciously filling tempeh and potato hash is a wonderful and easy recipe that you can enjoy any time of the day, particularly as a delicious breakfast or brunch dish. The tasty dish consists of just potatoes, tempeh, onions, and seasonings. The tempeh cubes bring an earthy taste and texture that makes this hash a satisfying vegan meal. It's ready in just 40 minutes and you can serve this dish with a side of greens with vegan green goddess dressing to add some bright herby flavor for contrast.

If this is your first time cooking with tempeh, there are a few things to know. Tempeh is made of fermented soybeans, but unlike its cousin tofu, this ingredient has a meaty and firm texture, and is easily crumbled without becoming mushy. Usually sold in flat and rectangular blocks, some types of tempeh have added grains like brown rice, but classic tempeh is made out of just soybeans. Really high in protein and other essential minerals, tempeh is a staple of vegan and vegetarian diets, but should be a go-to for all diets as it is a low-cost and delicious source of protein that can be cooked in multiple ways. Our hash uses it in cubes, but you can tear it in small pieces to mimic ground meat, or grill the whole block brushing it in BBQ sauce. Tempeh can be fried and stewed without losing its shape. If you've never bought tempeh, be aware that it can present grayish and black spots that are naturally occurring and don't affect its flavor nor are an indication of its freshness.

This hash is best when eaten fresh, but it can keep in the fridge for up to two days. Briefly reheat in olive oil to crisp up the pieces before serving.


  • 4 medium potatoes, diced

  • 1 (8-ounce) package tempeh, cut into 1/2-inch cubes

  • 2 tablespoons soy sauce, or tamari

  • 3 tablespoons olive oil

  • 1 medium onion, diced

  • 1/2 teaspoon garlic powder

  • Salt, to taste

  • Freshly ground 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 to 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.