Sundays tend to be a slower day for us and give us time to get ready for the busy work-week. One of my favorite dishes to make on lazy Sunday mornings is a hash of potatoes, whatever veggies are on hand, and some tempeh or tofu. The results vary greatly by season, but are always tasty. Feel free to change this up to match the veggies you’ve got on hand at the end of the week.
I use a kind of two-step method to get the potatoes nice and golden brown on the outside, while fluffy on the inside. While they get close to perfection, the other ingredients get a good saute before being added to the potatoes.
Because this calls for using the low broil setting of your oven, be sure to keep an eye on things. There’s a lot of variations in ovens and I’d hate for anyone to follow the times exactly and end up with charred hash!
Last but not least – please don’t be intimidated by the steps. It basically amounts to cooking as you go along, adding things to the roasting pan and stirring things around regularly so it all comes together perfectly!
Yummy Sunday Brunch!
The Stuff
- 5 small potatoes
- 1/2 medium onion
- 1 crown of broccoli
- 1 bunch of kale
- 1 8oz package of tempeh
- salt
- pepper
- nutritional yeast (fine flake preferred)
- sweet smoked paprika
- garlic pepper
- high-heat spray oil (canola)
- sliced avocado (optional)
The Making
Pre-heat oven to low broil. Scrub the potatoes and cut them into bite-sized piece. Place these into a covered, microwave-safe dish. Microwave potatoes until tender, tossing with fork half-way through; aprox. 6-10 minutes depending upon the strength of your microwave.
Drain off any water that may have accumulated in the bottom of your microwave dish before pouring the tender potatoes into a lightly oiled roasting pan. Be certain to spread the potatoes out evenly and then very lightly spray them with oil. Put roasting pan into oven. Check every 4-6 minutes. As the potatoes brown on the first side, remove pan from oven and stir the potatoes around before putting back under the broiler.
Pre-heat a skillet, preferably cast iron, to medium heat. While the potatoes are cooking cut up the onion in a medium dice. Lightly film the skillet with oil and adding the onions. Saute until translucent and beginning to brown, about 4-6 minutes.
As onions saute cut up tempeh into 1″ piece. Add this to the onions once they start to brown. Saute tempeh with onions, stirring occasionally as the tempeh gets a little brown on the sides.
Cut up the broccoli into bite sized pieces and add to the skillet with the browned onions & tempeh. Stir everything well together, lightly spray with oil if the tempeh is looking dried out. Reduce heat to medium low and cover the pan to help the broccoli steam a little in the heat.
Once the potatoes have begun to get nice and golden on most sides bring the pan out of the oven. Turn the heat off from the skillet and pour the onion, tempeh & broccoli mixture in with the potatoes. Give everything a good stir and add a little bit of sea salt, freshly ground pepper, a sprinkle of garlic pepper and a sprinkle of smoked paprika. Stir again, lightly spray with oil and return to oven for another 5 minutes
Remove stems from kale, wash well, drain (use a salad spinner if you have one), and shred. Remove roasting pan from oven and add kale over the top of the other ingredients. Lightly sprinkle the kale with nutritional yeast and return to oven for another 5 minutes.
Remove pan from oven to give everything a good stir. The kale should have wilted by now and you can really get the ingredients tossed together. Lightly spray with a little more oil as well as another sprinkle of nutritional yeast and then return to oven for another 5 minutes.
Once the kale has begun to crisp up on the top edges, remove pan from oven and turn off broiler. Serve hash with slices of avocado, fresh fruit, or salsa. Or all of those things!