Name: Red Flannel Tempeh Hash
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1 8-ounce block of tempeh; 2 tablespoons olive oil; 1 teaspoon dried ground rosemary; 1 teaspoon paprika; 1 clove garlic, minced; 1 tablespoon soy sauce; 4 tablespoons butter; 1 large onion, chopped; 2 cups chopped cooked beets; 1 ½ cups chopped cooked rutabaga; 1 ½ cups chopped cooked carrots; 8 ounces cooked crumbled tempeh; 1 tablespoon fresh thyme leaves; 1/2 teaspoon kosher salt; 2 teaspoons Worcestershire sauce; ¼ cup chopped fresh parsley; freshly ground black pepper, to taste; 4 fried eggs, for serving (optional)

Description

Red flannel hash is a riff on corned beef hash and this recipe is a vegetarian version with beets, rutabaga, and tempeh crumbles.

Ingredients

Units Scale

For the tempeh crumbles:

1 8-ounce block of tempeh
2 tablespoons olive oil
1 teaspoon dried ground rosemary
1 teaspoon paprika
1 clove garlic, minced
1 tablespoon soy sauce

For the hash:

4 tablespoons butter
1 large onion, chopped
2 cups chopped cooked beets
1 1/2 cups chopped cooked rutabaga
1 1/2 cups chopped cooked carrots
8 ounces cooked crumbled tempeh
1 tablespoon fresh thyme leaves
1/2 teaspoon kosher salt
2 teaspoons Worcestershire sauce
1/4 cup chopped fresh parsley
freshly ground black pepper, to taste
4 fried eggs, for serving (optional)

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Instructions

In a small pot, cover the tempeh with water and bring to a boil. Simmer for 10 minutes. Drain and cool. Then chop the tempeh into small pieces.
In a large cast iron pan, heat the olive oil over medium heat. When hot, add the tempeh, rosemary, paprika, and garlic. Brown the tempeh with the spices and use a wooden spoon to further break the pieces into crumbles, almost like you would with ground beef. When well browned, about 5 minutes or so, add the soy sauce and stir to combine. Remove from the pan and set aside.
Melt the butter in the same pan over medium heat. Cook the onion until soft, about 5 minutes, stirring occasionally. Add the beets, rutabaga, carrots, and tempeh to the pan. Season with the salt and Worcestershire sauce and stir to combine.
Use a spatula to tightly, but gently, press everything into the bottom of the pan. Let brown and do not stir. When browned, about 8 minutes or so, flip the hash over in pieces and brown on the other side. Add a little more butter to the pan, if needed.
When both sides are well browned, turn off the heat and top with the parsley. Taste and add more salt and ground black pepper as needed. Serve warm, topped with fried eggs, if you’d like to make it a more robust meal.

Prep Time: 15
Cook Time: 35
Category: Dinner
Method: Stovetop
Cuisine: American