Crispy with smokey paprika flavor, these Sweet Potato Hash Browns with Tempeh Sausage is a hearty and healthy breakfast. Perfect for a weekend breakfast, this dish is plant-based, gluten-free, and oil-free.
I have to admit: my typical breakfast is usually tofu scramble or overnight oats. It's not often that I whip up something special for breakfast, but when I do, I'm reminded of how delicious a savory "meat & potatoes" breakfast can be.
This recipe is two parts, which together (maybe with some veggies and toast) make a healthy, protein and fiber rich breakfast.
The first part is the sweet potato hash browns. These hash browns are similar to standard hash browns - just potatoes, a (vegan) egg, and some spices.
Then there's the tempeh sausage. Tempeh, which is a block of fermented soy beans, has a very neutral flavor. So we can dress it up however we want to make an amazingly flavorful dish. And that's just what I did in this recipe!
Step 1. Preheat the oven to 450°F. Line two baking sheets with parchment paper.
Step 2. In a medium bowl, mix the sweet potato, flax egg, smoked paprika, garlic powder, onion powder, salt and pepper.
Step 3. Press the mixture into six patties and arrange on one of the baking sheets.
Step 4. Bake for 15 minutes. Then flip the hash browns over and bake for another 10 minutes.
Step 5. Meanwhile, in a medium bowl, toss the tempeh, broth, smoked paprika, garlic powder and salt.
Step 6. Arrange on the remaining baking sheet and bake 15-20 minutes, until crispy.
Step 7. Serve together with toast.
Jesus, you are with us every minute of every day. Help us start our days out right with this nourishing and healthy breakfast. Amen.
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Crispy with smokey paprika flavor, these Sweet Potato Hash Browns with Tempeh Sausage is a hearty and healthy breakfast. Perfect for a weekend breakfast, this dish is plant-based, gluten-free, and oil-free.
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