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.
Mix together marinade ingredients in a small bowl: soy sauce, maple syrup, chili powder, smoked paprika, cumin. Set aside.
In a large cast iron or non-stick skillet, heat 1 tablespoon of olive oil over medium heat. Once warm, add the diced potatoes, red bell pepper, and onion. Add the steamed tempeh. Drizzle with the marinade, turning with a spatula to coat thoroughly.
Continue to cook over medium heat, turning occasionally to evenly cook. The hash is ready when the potatoes are easily pierced with a fork and crispy on the outside. Once potatoes are cooked through, stir in the thinly sliced kale. It will wilt from the heat of the potatoes.
Serve garnished with fresh basil. Keeps well refrigerated for up to 5 days. Reheat in a skillet to keep crispy or in a microwave.
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 hash takes only 15-20 minutes to make. 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 making 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.