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Sweet Potato Tempeh Hash

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.

Author:

Elizabeth | At Elizabeth's Table

Serves:

3

Prep:

10

minutes

Cook:

25

minutes

TOtal:

35

minutes

Ingredients

  • 1 8-Ounce Block Tempeh, cubed (32 cubes)
  • 2 Tablespoons Vegetable Broth
  • 1 Tablespoon Smoked Paprika
  • 1 Tablespoon Garlic Powder
  • 1 Teaspoon Salt
  • 1 8-10oz Sweet Potato, peeled & grated
  • 1 Tablespoon Ground Flax + 2 Tablespoons Water
  • 1 Tablespoon Smoked Paprika
  • 1 Teaspoon Garlic Powder
  • 1 Teaspoon Onion Powder
  • 1/2 Teaspoon Salt
  • 1/4 Teaspoon Pepper

Instructions

  1. Preheat the oven to 450°F. Line two baking sheets with parchment paper.
  2. In a medium bowl, mix the sweet potato, flax egg, smoked paprika, garlic powder, onion powder, salt and pepper.
  3. Press the mixture into six patties and arrange on one of the baking sheets.
  4. Bake for 15 minutes. Then flip the hash browns over and bake for another 10 minutes.
  5. Meanwhile, in a medium bowl, toss the tempeh, broth, smoked paprika, garlic powder and salt.
  6. Arrange on the remaining baking sheet and bake 15-20 minutes, until crispy.
  7. Serve together with toast.