This colorful mosaic of moist tender paprika smoky veggies hits the hungry spot. And with tempeh, the naturally fermented soy from Indonesia, it’s loaded with vegan protein. Prep all the ingredients beforehand and your kale, tempeh and potato hash cooks in 20 minutes. Eggs optional. Serve this hash for brunch or dinner.
When I was a little girl, hash was what you did with leftovers. 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, Mom ground it with potatoes and formed the mix into pan-fried hash patties. My brother says, “Mom could stretch food further than a rubber band.”
Hash is comfort food. Even fancy steakhouses serve hash for brunch–they know what sells. Treat this kale, potato and tempeh hash as your hash template, subtracting and adding veggies you have on hand. Use up leftovers or make yours from scratch–the homemade hash world is yours, and the options are endless.
There is a guy in Portland Oregon named Clark who’s really into hash. Legal hash. His cookbook, Hashcapades: The Art of the Perfect Hash Adventure, compiles clever recipes for all kinds of hash incarnations, from basic meat and potatoes to all out gourmet. His recipe for red flannel hash, crimson with beets and red cabbage, would be a delicious vegan side dish. Clark’s hashcapades inspires this healthy vegetarian hash.
Dice and hash it up. Get into the kitchen and make hash!
You might also enjoy these vegan roasted garlic mashed potatoes.
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To jumpstart my hashcapade, Clark sent me his cookbook. He didn’t pay me to write this post–I just like hash.
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Kale, Tempeh and Potato Hash
Ingredients
- 4 ounces tempeh, whole grain or regular
- 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 fine sea salt
- Freshly ground black pepper
- About ½ bunch kale , stems removed, leaves chopped into 1-inch pieces (2 cups, tightly packed)
- 4 eggs , optional
Instructions
- Plump the tempeh: 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 adding eggs, 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. If you wish, serve with salsa.
Notes
- 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 so there's no risk of roque eggshells. Pour the egg from the bowl into a gap in the hash.
I can’t remember the last time I made hash. I need to change that. It looks delicious. · 12 May, 2014
Thanks Barbara! Is rocky road a dessert hash? · 13 May, 2014
Let’s cook some tempeh together! Because Tempeh is a fermented soy–many say it is better for us than tofu. · 13 May, 2014