There is a guy in Portland Oregon named Clark who’s really into hash. Legal hash. He says he’s got an obsession with hash that started with smoked trout and potato hash. He’s been on a hashcapade ever since.
I am going on a hashcapade with Clark at the end of this month. But before I do that, I’m sharing this vegetarian Kale, Tempeh and Potato Hash with you. Clark got me thinking about hash so much that I had to make some myself.
This colorful mosaic of veggies and tempeh protein is easy to pull together and doesn’t take long to cook because all the ingredients are diced in small pieces. Not only can this hash be brunch—you can serve it for dinner. As in breakfast for dinner.
Hash was leftovers when I was a little girl. My brother says, “Mom could stretch food further than a rubber band.”
St. Patrick’s Day leftovers became corned beef hash. Sunday’s roast beef turned into beef dip sandwiches on Monday, and if there was any left from that, if was ground with potatoes, formed into patties and pan-fried.
From a brief poll of my relatives I discovered that even fancy steakhouses serve hash for brunch. They know what sells. Hash is comfort food. You are going to know yummy comfort when you make this Kale, Tempeh and Potato Hash.
Hashcapade Clark has a few hash escapades going on. One is a clever compilation of tempting recipes for all incarnations of hash. His cookbook, Hashcapades: The Art of the Perfect Hash Adventure, offers a Beer-braised Pork Belly, Sweet Potato and Chanterelle Hash recipe. And Baja Halibut Hash with Salsa Verde.
Creative hash ideas range from basic meat and potatoes to all out gourmet. Omnivores will want to try them all. Red Flannel Hash, crimson with beets and red cabbage, calls my name.
My Hashcapade is seeking restaurant hash in Salt Lake City that vegetarians can rave about. I’ve got my list, and when I find stellar veggie hash, I’ll write about my hashcapade adventure and post it on Clark’s blog. Stay tuned.
Meanwhile, make hash. Start with this kale, potato and tempeh hash, then subtract and add ingredients for your own hash version. Leftovers or made from scratch, the homemade hash world is yours and the options are endless. Dice and hash it up. It’s a hashcapade.
I’m grateful for sharp knives and computer mice, and the hands that hold them. What are you grateful for today? Let us know in the comment section below.
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To jumpstart my hashcapade, Clark sent me his cookbook. Order a Kindle edition here. He didn’t pay me to write this post–I just like hash.
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This colorful mosaic of veggies and tempeh protein is easy to pull together. It doesn’t take long to cook because all the ingredients are diced in small pieces. Not only can this hash be brunch—you can serve it for dinner.
- 4 ounces tempeh
- About 1 cup water
- 1 tablespoon tamari soy sauce
- 2 tablespoons olive oil
- ½ onion, diced (1 cup)
- 1 potato, peeled and diced into ½ inch cubes (2 cups)
- 2 carrots, diced (¾ cup)
- 1 teaspoon smoked paprika
- ¼ teaspoon Real Salt
- Freshly ground black pepper
- About ½ bunch kale, stems removed, leaves chopped into 1-inch pieces (2 cups, tightly packed)
- 4 eggs, optional
- Place the tempeh in a saucepan with enough water to just cover the block of tempeh by ¼-inch of so.
- Season the water with tamari soy sauce. Bring to a boil, reduce the heat, and cook about 5 minutes, turning the tempeh once during this time. Remove the tempeh from the water. Drain and cut into 1/2-inch cubes. Set aside.
- Over medium flame, heat the oil in a large skillet. Add the onion and cook about 5 minutes, stirring occasionally, until the onion is translucent.
- Stir in the cubed carrot and potato, along with the smoked paprika and salt. Season generously with pepper. Make sure everything is mixed together, then put a lid on top and lower the heat. Cook until the potatoes are almost tender to the bite, about 10 minutes. They will finish cooking while the kale cooks.
- Stir in the chopped kale, cover again, and cook until the kale is soft and easy to bite. When the vegetables are done, stir in the tempeh. Heat until the tempeh is hot.
- At this point, the hash is ready to serve.
- If eggs are in your plan, reduce the heat to low. Make 4 holes in the hash, pushing the vegetables out of the way. Break an egg into each gap. (See notes)
- Sprinkle salt and pepper over the eggs, cover, and cook about 10 minutes, until the eggs are just set. Serve immediately. For a bit of heat, serve with salsa.
- Cooking the tempeh in water in tempeh “plumps” it. Using this trick, the tempeh is moist and pre-seasoned.
- I use muffin rings to make the gaps in my hash. The gaps are fine if you don’t own any, and easier if you do.
- Crack each egg in a bowl first. Pour the egg from the bowl into a gap in the hash. Repeat with each egg. I
- Take the skillet to the table and serve from there, especially if the eggs are in the hash.