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Easy Breakfast Sweet Potato Hash Recipe - Running on Real Food

Sweet Potato Breakfast Hash

  • Author: Deryn Macey
  • Prep Time: 5 mins
  • Cook Time: 12 mins
  • Total Time: 17 minutes
  • Yield: 1 1x
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: Vegan, Gluten-Free

An easy, hearty, sweet potato breakfast hash with tempeh and veggies. This breakfast is satisfying, flavourful, full of nutrition and will keep you full for hours.


Scale

Ingredients

  • 2 cups cubed sweet potato (200 g)
  • 1/2 cup cubed tempeh (88 g)
  • 1 cup sliced white or cremini mushroom (70 g)
  • 1/3 cup minced red onion (70 g)
  • 2 cloves minced garlic
  • 1/2 a red pepper, diced (60 g)
  • 1/2 tsp each cumin and garlic powder
  • sea salt and black pepper, to taste
  • 2 cups very lightly packed (or 1 cup tightly packed) finely chopped kale (50 g)
  • avocado, salsa and green onion, for topping, optional

Instructions

  1. Bring a pot of water to a boil then add the cubed sweet potato and boil for 8 minutes. Drain.
  2. While the sweet potato is cooking, add all of the other ingredients except for the kale to a frying pan and start cooking over medium-high heat. Cook and stir for about 6-7 minutes until everything is starting to soften and brown.
  3. Add the drained sweet potato and kale to the pan cook for another 5 minutes. Only stir it a couple times so it can sit in the pan and brown.
  4. Once cooked, add to a plate or bowl, top with avocado, salsa and green onion and season with additional salt and pepper, if desired. It’s really good with some melted vegan cheese too.

Notes

To add a more flavour to the tempeh, marinade in a splash of soy sauce or gluten-free tamari, balsamic vinegar, garlic powder, sea salt and pepper for 30 minutes up to overnight. Even just 10 minutes with some soy sauce does the trick in a pinch.

Keywords: skillet, easy, tempeh, kale, healthy