Veggie Hash with Tempeh
I’m also going to call this “Pantry Hash” because I made it with whatever I could find in my refrigerator. Hashes are great meals because you can pretty much do anything to them and they will be delicious. Except for burning them, which I almost did last night when I made this for dinner. Luckily, I caught it just in time and only lost a couple of potato pieces to over-browning.
Hashes make for quick dinners or hearty breakfasts. Depending on the ingredients you pick and how small you cut them, this meal can be on the table in about 20 minutes.
I started with 4 small gold potatoes (about 1 pound) and cut them into about 1/2 inch cubes. Then I tossed those in a hot cast iron pan over medium heat with some olive oil and a good pinch of salt. While those were starting to brown and cook through (stir every few minutes and watch for that burning though!), I quartered a pound of Brussels sprouts and thinly sliced an 8-ounce package of tempeh then added them to the pan to brown.
Next, I made some sauce from about 4 tablespoons of low sodium soy sauce, 2 tablespoons of maple syrup, a little less than 1 teaspoon of liquid smoke, 3 large minced garlic cloves, and 1.5 teaspoons of minced fresh rosemary.
Regarding the liquid smoke – I couldn’t even tell you where I got it or how old it is (I should probably check that expiration date!), but I recently found it the back of my pantry. If you do use it, start with about half the amount and work your way up because it can be strong. If you don’t have liquid smoke, try adding some smoked paprika, smoked cumin, or smoked salt and reduce the amount of soy sauce. Or feel free to simply omit it.
When the potatoes, Brussels, and tempeh are cooked through and nicely browned and crispy, add in the sauce and about a cup of corn kernels. I used fresh corn because I had it on hand and starting to turn, but frozen will be equally as good here.
Let everything cook together for a couple of minutes over medium-high heat. Serve with a fried or poached egg or on its own. It is also delicious as a breakfast burrito with a scrambled egg or tofu scramble.
Veggie Hash with Tempeh
- 4 small gold potatoes
- 1 lb Brussels sprouts
- 1 cup corn kernels
- 8 oz tempeh
- 4 tbsp low sodium soy sauce
- 2 tbsp maple syrup
- ½ – 1 tsp liquid smoke (try smoke paprika instead or omit)
- 3 large garlic cloves, minced
- 1 ½ tsp fresh rosemary, minced
- olive oil
- Heat a large, heavy-bottomed pan over medium to medium-high heat. Coat with a thin layer of olive oil.
- Cut the potatoes into ½" cubes, quarter the Brussels sprouts, and thinly slice the tempeh.
- Put the potatoes in the hot pan and cook, stirring occasionally, for about 5 minutes before adding the Brussels sprouts and tempeh.
- In a small bowl, combine the soy sauce, maple syrup, liquid smoke, minced garlic, and rosemary.
- When the potatoes and Brussels sprouts are cooked through, add the corn and the sauce, stirring to make sure everything in the pan is coated in the sauce.
- Top with a fried or poached egg, if desired, and enjoy!