I literally can’t get enough of hash’s this winter- they are like a warm hug, a hearty breakfast for a cold winter morning. The best thing about a hash is that you can pretty much make them from anything leftover in your fridge. For example, I’ve been making my favorite with tofu the last couple of weekends, but when I realized this morning that we were out of tofu, tempeh was the next best choice! This recipe makes a healthy amount, to make for breakfast guests or to save as leftovers for tomorrow am- if you’re only a couple of people, or don’t want to make as much as I did, feel free to halve this recipe! If you do have guests, or just hate prep- I used quite a few short cuts for this recipe- you can follow my lead, or put in the full amount of work if you’re Wonder Woman/man!
For the tempeh:
In a medium bowl, mix 6 tbsp tamari (or soy sauce), 2 tbsp balsamic vinegar, 2 tbsp olive oil, and 2 eight ounce packages of crumbled (you do the crumbling!) tempeh- stir mixture well and leave tempeh to marinate for 10-15 minutes. (You can start in on the other prep while you’re waiting!)
For the hash:
A couple of shortcuts: I used a frozen bag of mixed grilled peppers and onions from Trader Joe’s as well as a bag of pre-diced potatoes from the fridge section of the supermarket. I also purchased a package of pre-cooked lentils from Trader Joe’s. This cut my prep time immensely- but you can always chop an onion, dice 3 bell peppers, dice 3-4 white potatoes and prepare lentils according to package…
Heat 2 tbsp olive oil in a large sauté pan and cook onion, peppers and 4 cloves (minced) of garlic until soft and slightly browned.
Add your diced potato and cook until potatoes are slightly crispy on outside but still soft in the middle.
Lastly, add your marinated tempeh. Stir well to combine and cook for 6-7 minutes while stirring occasionally. Add salt and pepper to taste, as well as 1/2 tsp of rosemary and 1/2 tsp of thyme.
Serve over a bed of warm lentils, enjoy!