Tempeh, Sausage, and Potato Hash
Savory tempeh, vegan sausage, and potato hash with charred scallions and cauliflower rice.
Ingredients
- 1 package tempeh
- 1/3 cup crumbled vegan sausage or chorizo
- 1 scallion
- 1.5 cups diced red potatoes about 2-3 medium sized potatoes
- frozen cauliflower rice
- 1 tbsp taco seasoning
- 2 tbsp nutritional yeast
- 1/2 tsp turmeric
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
- 1/2 cup water
- salsa verde for serving
Instructions
- In a large frying pan with a lid, add the olive oil and set to medium high heat. Add the scallions and cauliflower and then crumble in the tempeh. Season with a pinch of salt and cook for 2-3 minutes.
- Next add the taco seasoning, nutritional yeast, turmeric, salt and black pepper. If your taco seasoning contains salt, reduce to a 1/4 tsp and add more to taste as needed. Add the potatoes and water, stir to incorporate, and then cover the pan with the lid. Reduce heat to medium and cook for 15 minutes or until the potatoes are fork tender and all of the water is absorbed. Stir in the chopped cilantro and mix well. Then taste and add more salt and pepper as desried. You want the flavors to really pop so don't be shy!Top with salsa verde and serve.
Serve
- Serve warm with a side of avocado toast and some fresh fruit for a hearty and delicious breakfast or spoon into tortillas - or better - my 3 Ingredeint Everything But The Bagel Tortilla Boats! (recipe below)This hash is also delicious when served warm on top of a simple arugula salad with cucumbers, avocado, salsa verde and some fresh lemon squeezed on top!