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
    potatoes, washed
  • 1
    small onion
  • 1
    carrot
  • 1 Tbsp (15 mL)
    olive oil
  • 1 Tbsp (8 g)
    all-purpose flour
  • 1 tsp (3 g)
    garlic powder
  • 1 tsp (3 g)
    ground cumin
  • ½ tsp
    salt
  • ½ tsp
    ground black pepper

Sauteed vegetables

  • ½ Tbsp (7 mL)
    vegetable oil
  • 1 cup (149 g)
    cherry tomatoes*
  • 2
    cloves garlic, crushed*
  • 3 cups (90 g)
    fresh spinach*

Optional toppings

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Directions

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  1. To a shallow dish, add soy sauce, maple syrup and sriracha together. Mix to combine.
  2. Slice the tempeh into 2 mm thick slices, or as thin as you can slice it, and place in the shallow dish and mix to coat. Let marinate for at least 20 minutes. Mix once or twice while it's marinating to re-coat.
  3. Using a box grater, or the shredding disc of a food processor, 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).
  5. Grate the onion and carrot into a bowl. Add the oil, flour, garlic powder, cumin powder, salt, and ground pepper.
  6. Drain the potatoes, place them on a clean dry cloth or a nut-milk bag and squeeze to get rid of excess water. Add to the onion and carrot mix and stir to combine.
  7. Use a ½ cup measure to scoop the potato mixture into flat, ½ cm thick cakes on a parchment-lined baking tray.
  8. On another parchment-lined tray, arrange the tempeh in a single layer and reserve any leftover marinade for now.
  9. Bake both trays in the oven for 10 minutes, and then stop to flip both the tempeh and the potato cakes. Use any leftover marinade to drizzle on the second side of the tempeh at this stage, then bake for another 10 - 15 minutes, or until the edges are golden and crispy.
  10. Heat a medium pan on medium-high heat with oil. Add the cherry tomatoes and cook until the skins start to pop, which takes about 2 minutes.
  11. Then add the crushed garlic and cook until fragrant and golden, about 3 - 4 minutes.
  12. Remove the tomatoes and garlic from the pan, return the pan to the heat and add the spinach. Stir often, and remove from the heat once fully wilted.
  13. To serve, use a potato cake as the base, top with a few slices of baked tempeh, then the cooked spinach and blistered tomatoes. Add avocado slices, sea salt, and a drizzle of hot sauce if desired.

Notes

  • * This amount can easily be doubled if you'd like more veggies, as the veggies do reduce significantly in volume once cooked.

Storage

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

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 1%

all-purpose flour

Proteins 23%

tempeh

Fruits & Veggies 76%

potato

small onion

carrot

cherry tomatoes

clove garlic

fresh spinach

Calcium
No significant sources of calcium
Fat

olive oil

vegetable oil

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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