50 minutes
A savory and hearty hash made with blue potatoes, tempeh, and a touch of spice, perfect for a satisfying meal.
tablespoons
Blue Potatoes, cut into 1/2-inch dice
0 lb
Tempeh, cut into 1/2-inch dice
0 oz
teaspoons
Medium Onion, cut into 1/2-inch dice
each
tablespoons
1. Preheat Pan
Start by preheating a large, heavy-bottomed pan over medium-high heat. A cast iron pan is ideal for this recipe as it holds and distributes heat evenly.
2. Add Oil
Once the pan is hot, add 2 tablespoons of olive oil and let it heat up. When the oil shimmers, it's ready for the blue potatoes and tempeh.
3. Cook Potatoes and Tempeh
Add both the diced potatoes and tempeh to the pan, giving them a quick stir to coat them evenly with the oil. Cover the pan and cook for about 15 minutes, stirring occasionally.
4. Add Red Pepper Flakes and Onion
Next, mix in the red pepper flakes and diced onion. Cover the pan again and continue cooking for another 10 minutes, stirring occasionally to ensure the onions become tender and everything cooks evenly.
5. Add Soy Sauce
After the onions have softened and the potatoes are tender, drizzle in 2 tablespoons of soy sauce. Cook for an additional 3 minutes, uncovered, to let the soy sauce meld with the other ingredients and enhance their flavors.
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