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Recipe starts at 05:11
This is an involved breakfast, but one that's well worth the time!
The potato hash is a delicious, crispy base for the crispy baked tempeh and flavourful veggies. You can also never go wrong with a few slices of ripe avocado on tip.
Although it's best to enjoy right away, you can also make all the components ahead of time, and reheat when ready to enjoy, making it a quicker savoury breakfast option for any day of the week.
Potato Hash Cakes with Baked Marinated Tempeh
▸ ▹ Vegan, nut-free
Yield: 2 - 3 servings
Prep Time: 30 minutes
Cook Time: 30 min
Total Time: 60 min
INGREDIENTS: Baked Tempeh
1 package (250 g) tempeh
1/4 cup (60 mL) sodium-reduced soy sauce
2 Tbsp (30 mL) maple syrup
1 Tbsp (15 mL) Sriracha hot sauce
Potato Hash Cakes
2 medium sized potatoes, washed
1 small onion, peeled
1 large carrot, washed and peeled
1 Tbsp (15 mL) olive oil
1 Tbsp (7 g) plain all-purpose flour
1 tsp (4 g) garlic powder
1 tsp (4 g) cumin powder
1/2 tsp salt
1/2 tsp ground pepper
1/2 Tbsp (7 mL) vegetable or olive oil
1 cup (150 g) whole cherry tomatoes*
2 cloves garlic, crushed*
3 cups (100 g) fresh spinach*
To a shallow dish, add soy sauce, maple syrup and sriracha together. Mix to combine.
Slice the tempeh into 2 mm slices (or as thin as you can slice it), place in the shallow dish and mix to coat. Let marinate for at least 20 minutes. Mix once or twice.
While tempeh is marinating, shred potatoes and place into a large bowl filled with cold water. Let soak for 5-10 minutes, to reduce the starchiness of the potatoes, while you prepare the rest of your hash.
While the potatoes are soaking, pre-heat the oven to 400 F (200 C). Grate the onion and carrot into a bowl. Add the oil, flour, garlic powder, cumin powder, salt, and ground pepper.
Drain the potatoes, place in a clean dry cloth (or a nut-milking bag), and squeeze to get rid of excess water. Add to the onion and carrot mix and stir to combine.
Use a 1/2 cup measure to scoop the potato mixture into 6 flat, 1/2 cm thick, cakes on a parchment lined baking tray.
On another parchment lined tray, place the tempeh in a single layer, reserve left over marinade for now.
Put both trays in the oven. Bake for 10 minutes, and then flip both the tempeh and the potato cakes. Use any left over marinate 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.
While potatoes and tempeh are baking, heat a medium sized cast iron or regular frying pan on medium-high heat with 1/2 Tbsp (7 mL) oil. Add the cherry tomatoes and cook until the skins start to pop, about 2 minutes. Then add the crushed garlic and cook until fragrant and golden, about 3 - 4 minutes. Remove the tomatoes and garlic from the pan, return the pan to the heat and add 3 large handfuls of spinach. Turn often to wilt the spinach, and remove from the heat once fully wilted.
To serve, place a potato cake on the bottom, top with a few slices of tempeh, wilted spinach and blistered tomatoes. Add avocado slices, sea salt, and/or a drizzle of sriracha if desired.
*This amount can easily be doubled if you want more veggies, as the veggies do reduce significantly in volume once cooked.
Storage: best if enjoyed immediately. Each component can be made ahead of time and stored separately in air-tight containers for up to 3 days. Reheat on the stove or in the microwave.
Variations: try the has with other root vegetables, like turnip, sweet potatoes or beets. Sauté beet greens, Swiss chard or kale instead of the spinach. Not a fan of tomatoes? Try bell peppers or mushrooms.
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