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Tempeh Breakfast Hash

What you need: 

16 ounces tempeh, crumbled
1/2 cup onion, chopped
3 garlic cloves, roughly chopped
1/2 cup kale, chopped or shredded
2 cups potato, shredded (I use frozen hash browns)
1/4 cup raw pumpkin seeds, chopped
1/4 cup nutritional yeast
2 tablespoons roasted sesame seed oil
2 tablespoons olive oil
3 tablespoons chopped fresh parsley
salt and pepper, to taste
paprika, to taste

What you do: 

1. Preheat oven to 350 degrees F. Combine all ingredients except paprika into a bowl and stir until everything is well coated in oil. You can add water or more oil as needed.
3. Lay out on cookie sheet or shallow, wide dish (for crispiness). If the dish is too deep, the top will brown and the rest will simply cook.
2. Dust with paprika and bake for about 20-30 minutes, or until browned.
Enjoy!

Preparation Time: 
15 minutes
Cooking Time: 
Servings: 
4

SO HOW'D IT GO?

Sooooo tasty!   I just made this over the weekend for my breakfast at work this week and the smell alone had people begging me to try it.  Love the recipe! My only change was adding some mushrooms to it for extra nutrients.

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I made some changes for personal preference but this is a great place to start:
- halved the tempeh
-added a shredded zucchinie (Squeezed the heck out if it and the shredded potato)
-tossed everything with a 1/2 tsp. dill
-added more greens

I'll make this again for sure!

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I absolutely loved this dish! Instead of using regular potatoes, I used sweet potatoes (since they're not a nightshade vegetable like regular potatoes) and it worked fantastically.  I highly recommend slicing the potatoes like french fries too.  I feel like it gave it a little more substance than if I would have grated the potatoes.  I used dry parsley and it was still flavorful and delicious. I didn't have pumpkin seeds so I just sprinkled a lot of sesame seeds on it. Definitely making this again  :D I served mine with toast too!

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I doubled this and added a lot of mushrooms and it fed 10 hungry people. Everyone loved it! I will definitely make it again, but I might try making the potatoes on the stove top (fried) rather than baking with the rest of the dish, because I'd like to achieve a maximum state of crispyness.

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If there were more stars to give I would. This recipe was one of my absolute favorites on this site. I made this for dinner and added a couple changes to it I used 1 cup carrots 1 cup sweet potato, added some diced red pepper, extra kale, halved the oil and added some lemon juice instead, sage, cumin , and corriander, and served it with tapatio and some halved grape tomatoes on top. I only cooked half since only two of us were eating and baked the other half the next day and it worked out fine, so preparing it a day in advance would absolutely work. You can really do a lot with this recipe, the suggestion for adding mushrooms would be really fantastic in the hash. Thank you very much I'm a huge fan!

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Has anyone tried to make this in advance? It sounds so yummy! I'd like to assemble it in the evening and then just throw it in the oven for breakfast on new years day.

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This recipe was awesome and easy.  I grated sweet potatoes instead of frozen hash browns, and this brought a slightly sweet taste to the dish.  I also used a lot of paprika, put mushrooms and chives in also and put in a bit more pumpkin seeds and nutritional yeast than called for.  O, I also used swiss chard instead of kale (my mom HATES kale).  thank you for the recipe, i will def make this again. 

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Question: how long do you cook it for to get it nice and crispy? 20-30 minutes like the recipe states or do you cook for longer? also, did you use frozen hash browns or fresh shredded potatoes?
i imagine that this would be super easy to prep with a food processor. it could shred the potatoes, chop the kale, onion and garlic, and crumble the tempeh.
i am soooo excited to try this recipe!

I cook for 30 min, but my oven runs about 30 degrees hotter than normal. I used frozen hashbrowns most times, and fresh shredded potatoes ones - with the potatoes it wasn't as good.

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forgot to mention one other thing:  i cover mine in hot sauce (cholula is my favorite) and think it's extra better like that.  but i love cholula.

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Question: how long do you cook it for to get it nice and crispy? 20-30 minutes like the recipe states or do you cook for longer? also, did you use frozen hash browns or fresh shredded potatoes?
i imagine that this would be super easy to prep with a food processor. it could shred the potatoes, chop the kale, onion and garlic, and crumble the tempeh.
i am soooo excited to try this recipe!

hi ms.caroline!  i cook it for longer - about 45 min. or so.  it helps if everything is spread out in a thin layer and not cooked in a deep casserole dish, like dinkfeet was saying.  and i used frozen hashbrowns b/c i'm lazy.  it is a super easy prep and i just dump everything a big ole bowl, mix, and spread out on a baking sheet.  i hope you enjoy this recipe!

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