A twist on an old favorite. You have to cook each of the main elements separately, though you can easily prepare them a couple of hours in advance and assemble the hash at the last minute. All you need with this are some sliced ripe tomatoes or a simple steamed vegetable like carrots or broccoli. A poached egg or two on top would be perfect.
Ingredients
- 4 tablespoons good-quality vegetable oil
- 2 or 3 large all-purpose potatoes, peeled if you like, cut into
- small pieces
- Salt and pepper
- 8 ounces tempeh, crumbled (about 2 cups)
- 1 large yellow onion, chopped
- 2 tablespoons minced fresh ginger
- 1 tablespoon minced garlic
- 1 tablespoon minced fresh chile (like jalapeño or Thai) or to
- taste, or red chile flakes or cayenne
- 1 tablespoon soy sauce, or more to taste
- 1 tablespoon sesame oil
- 1 teaspoon rice vinegar
- 1 teaspoon sugar
- 1 red bell pepper, cored, seeded, and chopped
- 1 cup chopped fresh cilantro
How to Make It
- Put 2 tablespoons of the vegetable oil in a large skillet over medium-high heat. When it’s hot, add the potatoes, sprinkle with salt and pepper,
- and cook, undisturbed, until the edges brown and they release easily from the pan, about 5 minutes. Toss the potatoes gently, scraping up any browned bits from the bottom of the pan, and turn the heat down to medium. Cook, stirring occasionally, until they are crisp and golden on all sides and tender inside, 10 to 15 minutes more. Transfer to a platter or baking sheet.
- Put 1 tablespoon of the remaining vegetable oil in the skillet and return the heat to medium-high. Add the tempeh and cook, stirring frequently and scraping up any browned bits, until it is deeply colored and crisp on all sides, 5 to 7 minutes. Add the tempeh to the potatoes, but don’t stir them together yet.
- Put the last tablespoon of the vegetable oil in the skillet over medium-high heat. Add the onion, ginger, and garlic and cook, stirring frequently, until they begin to soften, a minute or 2. Reduce the heat to medium-low and cook, stirring occasionally, until caramelized, about 20 minutes. When done, remove from the heat.
- Meanwhile, whisk together the chile or red pepper flakes to taste, the soy sauce, sesame oil, vinegar, and sugar in a small bowl. (You can prepare the hash in advance up to this point and assemble it up to 2 hours later.) To finish the dish, put the onion mixture over medium heat. Return the tempeh and potatoes to the skillet and stir for a few minutes until hot and sizzling. Add the chile-soy mixture and toss to coat, scraping up any browned bits from the bottom of the pan. Stir in the bell pepper and cilantro. Taste and adjust the seasoning, and serve.
- TEMPEH HASH WITH KIMCHI Hot and vinegary: Omit the chile. Coarsely chop 1 cup Kimchi (page 93) and add it to the hash along with the bell pepper and cilantro in Step 5.
