This one-skillet vegan tempeh hash is the perfect dish for brunches or meal prep. It's filling, healthy, and easy to make!
Next time you’re wondering what to make for breakfast, why not try out a tempeh hash? A cozy breakfast potato hash is perfect for any time of year.
I love breakfast hashes like sweet potato breakfast hash or this regular potato version because they don't require too much prep and are very customizable.
If you're new to cooking with tempeh, this is a great place to start because it's chopped into tiny pieces that disappear among the potatoes.
This recipe was originally shared in 2019 but was updating in May of 2026 with an improved cooking method. The ingredients remain the same.
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Ingredients
- Potatoes: I prefer Yukon gold potatoes because they have very thin skins, but Russet potatoes also work. You can even use sweet potatoes. The key is to chop them all into small, similarly sized pieces so that they cook evenly.
- Peppers and onions: I use red bell pepper and sweet yellow onion, but feel free to use red onion, white onion, green pepper, poblano, etc.
- Tempeh: One block of tempeh is packed with protein. For even more protein, double the tempeh and double the soy sauce and maple syrup.
- Seasonings: Smoked paprika, a hint of cayenne, and plenty of chili powder add robust flavor that's balanced out by the sweetness of maple syrup and saltiness of soy sauce.
Skillet options
For this recipe you can use any 12" non-stick or cast iron skillet.
Any non-stick skillet will work for a stove-top hash. Cast iron skillets are useful if you want to transfer the hash to the oven.
I typically use my cast iron skillet because it retains heat well and is well-seasoned.
Recipe steps
- Crumble the tempeh and steam it for 10 minutes.
- Dice the potatoes and pan-fry them until they are starting to turn golden. Cover with a lid and cook until tender.
- Add the seasonings and diced peppers, onions, and tempeh.
- Cook until the potatoes and veggies are golden. Enjoy!
Why I steam tempeh
Have you ever noticed that slightly tangy flavor in tempeh? Steaming in a steamer basket removes that astringent flavor that some find of putting.
Steaming tempeh before cooking also softens it so that it more easily soaks up seasonings.
This is a key step in my other tempeh recipes like smoked tempeh and tempeh taco meat.
Looking for more breakfast recipes?
Did you try this recipe? You can leave a star rating in the recipe card or a review in the comments below. Or check out my cookbook and keep up to date with my YouTube, Instagram, TikTok, or newsletter!
Recipe
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Vegan Tempeh Hash
Ingredients
- 8 ounces tempeh
- 1 ½ pounds russet potatoes
- 2 tablespoons oil divided
- ½ teaspoon kosher salt divided
- 1 medium red bell pepper
- 1 small sweet yellow onion
- 3 cups kale
- 1 tablespoon maple syrup
- 1 tablespoon soy sauce
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon paprika
- ¼ teaspoon cayenne pepper optional
- fresh basil for topping
Instructions
- Carefully use a knife or clean hands to crumble the tempeh into bite-sized pieces. Add to a steamer basket and steam for 10 minutes. If you don't have a steamer basket, fit a metal colander over a pot of gently simmering water. Cover with a lid.
- Dice the potatoes into small cubes, aiming for ½-inch cubes. Smaller cubes cook more quickly.
- In a 12-inch cast iron or nonstick skillet, heat 1 tablespoon of oil over medium heat. Once hot, add the diced potatoes. Cook until starting to turn golden, just 6-8 minutes. They will not be tender at this point.
- Sprinkle with ¼ teaspoon of the salt. Cover with a lid and reduce heat to medium low. Cook until the potatoes are easy to pierce with a fork, stirring every 3-5 minutes. Depending on the size of the potatoes, this will take 15-25 minutes.
- While the potatoes cook, dice the onion and pepper and thinly slice the kale. Mix together the seasonings in a small bowl: soy sauce, maple syrup, chili powder, smoked paprika, paprika, cumin, optional cayenne. Set aside.
- Once the potatoes are softened, add in the remaining 1 tablespoon oil, ¼ teaspoon salt, diced onion, pepper, kale, tempeh, and seasonings. Cook for another 8-10 minutes, stirring occasionally, until the peppers and onions are softened.
- Serve garnished with fresh basil. Enjoy!
Notes
- Cook time depends on the size of diced potato. I try to cut the potatoes between ¼ inch to ½ inch so that the potatoes takes only 15-20 minutes to soften. ½ inch to 1 inch pieces will take 20-30 minutes to cook through.
- Why steam tempeh? Steaming removes the astringent flavor from tempeh that some may find distasteful. It also allows the tempeh to soak up more flavor from the marinade. If in a rush, you can skip the steaming step.
- I leave skins on when cooking potatoes, but the skins can be peeled if you prefer. If leaving the skins on, make sure to thoroughly wash the potato to remove any dirt or debris.
- This recipe was originally share in 2019. It was updating in 2026 with an improved cooking method. The recipe ingredients remain the same.
Molly says
Loved the spices on this! I tend to keep my breakfast hash to salt, pepper, garlic powder, onion powder, so this was a fun change up. Ate mine fresh with a fried egg and as an omelet of sorts as leftovers - both great!
Kelli says
I used soyrizo instead of tempeh. It was a hit with my family!
Terri G. says
I made this recipe tonight. Steaming the Tempe was a huge game-changer for me. Such better flavor, while still having the wonderful chewy texture. I didn't have kale, so i threw in some diced zucchini. It was wonderful. Thank you for sharing.
Cassidy Reeser says
Steaming the tempeh really is a game changer! Thanks for the review 🙂
Alix says
Doesn't say when to add the tempeh.
Cassidy Reeser says
Tempeh is added in step 3.
Jenny S. says
This is probably a silly question. . . But what type of bread and butter is in the picture? I was looking for a healthier choice when it comes to those two and the picture looks so yummy!
Thanks,
Jenny
Cassidy Reeser says
Hi Jenny! I use a 100% whole wheat sandwich bread from a local bakery we have in my town. I am guessing the butter is the spreadable Earth Balance because that’s what I usually keep on hand.
Paulette Adler says
Sounds delicious. I am going to add avocado and Scrambled Just Egg on top. Thank you.
Cassidy Reeser, RDN, LD says
That sounds like a delicious addition. Enjoy!
Shelley says
Thank you. Great suggests.
Cassidy Reeser, RDN, LD says
You're welcome, enjoy!
Shelley says
Loved the idea. Would love some suggestions for some sauce toppings. I am going to try some tomatillo salsa....
Cassidy Reeser, RDN, LD says
Salsa would probably be my go-to also, maybe a restaurant-style salsa. You can also add a dollop of sour cream (vegan or not) or sliced avocado. Even mixing the two together to make a creamy avocado sauce would be tasty... Hope that helps!