Potato-Tempeh Hash Browns with Salsa

I love ordering hash browns whenever I go out to a diner for breakfast, but I can't help wondering why none of the restaurants I ever go to play around with any other vegetables or seasonings except onions and salt when fried potatoes are such an open canvas for adding all kinds of different flavors and spices. But because they're so easy to make, hash browns are one of the perfect breakfast foods to experiment with at home.

These potato and tempeh hash browns are packed with enough carbohydrates and proteins to make them a high-energy start to a cold winter morning, and if you prepare the other ingredients while the potatoes are boiling they shouldn't take more than half an hour to make. Best of all, the medley of flavors is so indescribably good, you can be sure these hash browns won't last long on anyone's plate.

As always, I recommend care in the purchase of tempeh, specifically to make sure that you use a brand that has been properly fermented and inoculated with Rhizopus culture, and that has not been pasteurized or pre-cooked. For Canadian readers, the tempeh from the Noble Bean is an excellent product.

Potato-Tempeh Hash Browns with Salsa

Recipe by Lisa Turner Published on March 2, 2008 Potatoes hash browned with zesty tomato salsa, spices and fried protein-rich tempeh — a nourishing and delicious breakfast or lunch Print this recipe Ingredients: 2 large red potatoes, peels left on and diced 4 tablespoons olive oil 1 teaspoon fennel seeds 12 oz (340 g) package of tempeh, crumbled 4 green onions, sliced, both white and green parts 1 large jalapeño, seeded and chopped 1 1/2 teaspoons ground cumin 1/2 teaspoon dried oregano 3 cloves garlic, minced 1/2 cup store-bought or homemade tomato salsa handful of fresh parsley or cilantro, chopped 1 teaspoon sea salt, or to taste sour cream for topping Instructions: Cover the diced potatoes with water in a saucepan and boil until just tender but not falling apart — about 15 minutes. Drain and set aside. Heat a large skillet or wok over medium-high heat. When hot, pour in the olive oil, wait a few seconds, then swirl around to coat the surface. Toss in the fennel seeds, stir once, then immediately add the crumbled tempeh. Fry, stirring frequently, for about 5 minutes or until the tempeh begins to turn a golden brown. Add the green onions and jalapeño, and continue to stir-fry until the tempeh has browned well. Toss in the ground cumin and oregano and stir to coat the tempeh and vegetables. Now add the potatoes and continue to cook, stirring gently for a few minutes to slightly break up the potatoes. If necessary, add more olive oil to avoid sticking. Add the garlic and fry for 2 to 3 more minutes until the garlic is aromatic. Stir in the salsa to coat the potato and tempeh. Finally, add the fresh parsley or cilantro and salt and stir until all the ingredients are well combined and heated through. Serve hot topped with a dollop of sour cream. Leftovers can be wrapped in foil and reheated at 350°. Makes 4 to 6 servings