Main image of Potato Hash Cakes with Baked Marinated Tempeh

Potato Hash Cakes with Baked Marinated Tempeh

1 hr

Meal

Breakfast

This is a breakfast that's lovely to make on the weekends when you've got a bit of extra time. The potato hash is a delicious, crispy base for the crunchy marinated baked tempeh and flavourful veggies that get piled on top.

Servings

Total

1 hr

Prep

30 min

Cook

30 min

Contains

Soy symbol

soy

Swap out

Gluten symbol

gluten

Free from

Peanut symbol

peanut

Treenut symbol

tree nut

Sesame symbol

sesame

Ingredients

Baked tempeh

Potato hash cakes

  • 2
    medium potatoes
  • 1
    small onion
  • 1
    carrot
  • 1 Tbsp (15 mL)
    olive oil
  • 1 Tbsp (9 g)
    all-purpose flour
  • 1 tsp (3 g)
    garlic powder
  • 1 tsp (2 g)
    ground cumin
  • ½ tsp
    salt
  • ½ tsp
    ground black pepper

Vegetables

  • 1 tsp (5 mL)
    vegetable oil
  • 2 cups (298 g)
    cherry tomatoes
  • 3
    cloves garlic, crushed
  • 5 cups (150 g)
    fresh spinach
  • 1
    avocado, sliced (optional)

Optional toppings

Directions

  1. In a large, shallow dish, mix together the soy sauce, maple syrup, and sriracha.
  2. Slice the tempeh into 2 mm thin slices. Transfer to the shallow dish and toss to coat. Let marinate for at least 20 minutes. Mix once or twice while it's marinating to re-coat.
  3. Meanwhile, using a box grater, shred the potatoes and place them into a large bowl filled with cold water. Let soak for 5 minutes to reduce the starchiness of the potatoes.
  4. Preheat the oven to 390°F (200°C). Grate the onion and carrot into a large bowl. Add the oil, flour, garlic powder, cumin powder, salt, and pepper.
  5. Drain the potatoes, place them on a clean dry cloth and squeeze to get rid of excess water. Add to the large bowl and mix.
  6. Use a ½ cup measure to scoop the potato mixture into flat, ½ cm thick cakes on a parchment-lined baking tray.
  7. On another lined tray, arrange the tempeh in a single layer and reserve any leftover marinade.
  8. Bake both trays in the oven, on the middle and lower racks, for 10 minutes. Then flip both the potato cakes and tempeh slices. Use any leftover marinade to drizzle on the second side of the tempeh. Rotate the position of the trays in the oven and bake for another 10 - 15 minutes, or until golden and crispy.
  9. Meanwhile, heat a medium pan on medium-high heat with oil. Add the cherry tomatoes and cook until the skins start to pop, about 2 minutes.
  10. Then add the crushed garlic and cook until fragrant and golden, about 3 - 4 minutes. Remove from the pan and set aside.
  11. To the now-empty pan, add the spinach. Stir often, and remove from the heat once fully wilted.
  12. To serve, use a potato cake as the base, top with a few slices of baked tempeh, then the cooked spinach and blistered tomatoes. Top with avocado slices, and enjoy!

Storage

  • Best if this is enjoyed immediately.
  • Store each component separately in its own airtight container for up to 3 days.

Let us know what you think

Plate method

The Plate Method is a visual tool that helps us ensure our dietary needs are on track. Touch the image below to see how this recipe measures up.

Grains & Starches 25%

medium potato

all-purpose flour

Proteins 17%

tempeh

Fruits & Veggies 58%

small onion

carrot

cherry tomato

clove garlic

fresh spinach

avocado

Calcium
No significant sources of calcium
Fat

olive oil

vegetable oil

avocado

Nutrition info

We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.

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Discussion & Rating

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Don & Kristen - Oct. 29, 2022, 2:34 a.m.

We just made this for dinner tonight and it’s delicious! Very easy. We especially love the marinade on the tempeh.

PUL Team - Oct. 30, 2022, 2:16 a.m.

We're so glad to hear, Don and Kristen!


Anna - Oct. 16, 2022, 1:04 p.m.

Delicious! I made this for brunch with a friend who isn’t vegan and had never tried tempeh before. She loved it and asked for the recipe. I’ll definitely be making this again. I prepared the hash component the day before and it didn’t seem too time consuming to me, but I guess it depends on how much time you’re used to spending in the kitchen.

PUL Team - Oct. 16, 2022, 11:57 p.m.

Thank you for sharing your experience with it, Anna, so kind of you to make it for your friend too!


simone - Sept. 11, 2022, 8:32 p.m.

Hi there- I really enjoyed making them as the recipe is easy. However, the hash browns didn't stick together very well and also didn't really go as crispy as hoped. I might try cooking them in a pan next time.

PUL Team - Sept. 12, 2022, 5:08 p.m.

Hey Simone, glad you enjoyed making the recipe! Two things come to mind that may help if you're interested. Firstly, being sure to grate the potatoes into thin pieces is needed to help the patties stick together. If using a grater rather than a food processor, a smaller grater side may work better than the largest. Secondly, aiming not to over-soak the potatoes and drying them well is also key. We need a little bit of starch to act as glue for the patties, so we wouldn't recommend soaking the shredded potatoes for much longer than 5 minutes. Drying the potatoes well as outlined in step five gets rid of excess water so be sure to give the potatoes a good squeeze. We hope this helps for now 🙂

simone - Sept. 12, 2022, 5:54 p.m.

Ok, thanks for the helpful feedback, that's really helpful. , I'll give it a go next time I try making them.


Anita - Sept. 3, 2022, 1:39 p.m.

Just made these for lunch today and have to admit they are time consuming, so as already mentioned, they would fit better for a special occasion and ideally with someone to help speed things up ;) Most probably I will not come back to them, but it was worth a try :)

PUL Team - Sept. 5, 2022, 2:34 a.m.

Hey Anita, thanks for the honest feedback! It is so appreciated to help us improve. This one is indeed better for when we have a bit of extra time, such as on the weekends perhaps 🙂


Juliette - March 25, 2022, 1:09 p.m.

I cooked it for lunch and no left overs 😊may be the first time I really enjoy tempeh, thank you so much for sharing your knowledge

PUL Team - March 26, 2022, 7:22 p.m.

So honoured to hear, Juliette, thank YOU 😃


Shaz - Dec. 19, 2021, 4:29 a.m.

Hi Sadia, trying out your recipes recently - loving them so far!
Where can I get that food processor from?

PUL Team - Dec. 21, 2021, 3:32 a.m.

Hi there, Shaz, so glad you're enjoying the recipes! The food processor shown in the pictures is our Magimix. If you haven't already seen it yet, you can find more information with clickable links in our kitchen essentials article here: pickuplimes.com/article/kitch… . They also may have it at local grocery or kitchen supply stores. We hope this helps for now 🙂


Julia - Nov. 28, 2021, 10:04 p.m.

We love, love, love making these for Sunday brunch; they‘re an absolute favorite. We do get a little bit quicker every time and the several separate elements allow prepping them together which helps speed things up as well. That said I‘d totally make them by myself or just for myself as well. They really are that good.

PUL Team - Nov. 29, 2021, 12:07 a.m.

We appreciate this so much, Julia! Thanks for sharing the insight and kind words 🤗


Clare - Sept. 18, 2021, 11:48 a.m.

Delicious recipe! However, this was certainly quite exhausing and time consuming to make, so it will probably serve best as a breakfast for a special occasion!

PUL Team - Sept. 18, 2021, 8:46 p.m.

Thank you for sharing, Clare, this one is wonderful for special occasions indeed. We find it gets a bit faster with familiarity as well 🙂


Louise Magnusson🇸🇪 - Aug. 27, 2021, 2:41 p.m.

Despite that each component of this dish requires time and a steady hand, it’s certainly worth it😋. This is an exclusive breakfast or brunch, which is packed with delicious flavours. It was exciting to cook with tempeh for the first time, and I liked how it absorbs the marinade. I love the marinade, as it provided a wonderful “bacon” taste once fried in the oven. In the future, I won’t however use it to glaze the tempeh as the sugar got burnt (NB no overheated oven). Fine balance with the warm tomatoes and moist spinach! I think this might be my new favourite savoury breakfast of PUL🤩 It’s a close tie between this and the tofu scramble😂

PUL Team - Aug. 29, 2021, 12:46 a.m.

Hi Louise! It's a labour of love indeed, although we're so thrilled it was worth it 😃 Happy cooking 🤗


Maria - July 13, 2021, 1:10 p.m.

I actually made this for my mom for Mother's Day! It takes a bit of practice, be aware that they will not look as pretty, but they taste absolutely delicious! Try to use a pan that evenly cooks, so with a thicker bottom, and make it as even and round as possible! Delicious.

PUL Team - July 17, 2021, 1:56 a.m.

So glad a PUL recipe was enjoyed on the special occasion, Maria! We've found we get better at displaying this one the more we practice. Pictures are generally enhanced though as well 🤗


W - May 29, 2021, 6:24 a.m.

These are some Awesome recipes. I have saved quite a lot to try in upcoming holidays. The way you present the recipes is what we need. Thank you.

PUL Team - May 30, 2021, 8:13 a.m.

We're so glad you've been enjoyed the recipes, Preet!