Name: Vegan Sweet Potato Red Flannel Hash with Tempeh
Total time: 55 min
Ingredients: 1 russet potato (8 ounces), peeled and cut into ½-inch pieces; 1 small sweet potato (8 ounces), peeled and cut into ½-inch pieces; 8 ounces beets , peeled and cut into ½-inch pieces; ¼ cup vegetable oil; Salt and pepper; 8 ounces tempeh , cut into ½-inch pieces; 1 tablespoon soy sauce; 1 onion , chopped fine; 2 garlic cloves , minced; ½ teaspoon minced fresh thyme or ¼ teaspoon dried; ⅓ cup unsweetened coconut creamer; 2 scallions , sliced thin

Why This Recipe Works

Red flannel hash gets its name from the deep red beets scattered throughout like the check on a flannel plaid. Our vegan version features tempeh instead of the eggs and sweet potato in addition to the classic combination of beets and russet potatoes for a dish that feels like real weekend comfort food. The tempeh was a particularly satisfying and delicious addition; the seasoned and browned cubes provided a hearty bite and a savory flavor that made tasters go back for seconds and thirds. To make the process speedy, we parcooked the vegetables in the microwave until tender and then moved them to the skillet to brown and crisp. We rounded out the flavors with onion, garlic, and thyme and then stirred in some coconut creamer for richness and binding. As for the tempeh, we first tried cooking it along with the vegetables, but it kept the hash from cohering. Instead, we seared the tempeh separately, built the hash, and then scattered satisfying cubes over the top along with a handful of scallions. The hash stayed together, and the salty richness of the tempeh perfectly balanced the sweet vegetables underneath for a hearty, colorful breakfast.

Before You Begin

Any dairy-free creamer will work in this recipe.

Instructions

Combine russet potato, sweet potato, beets, 1 tablespoon oil, ½ teaspoon salt, and ½ teaspoon pepper in bowl. Microwave, covered, stirring occasionally, until russet potato is translucent around edges and sweet potato and beets are fork-tender, 8 to 10 minutes.

Meanwhile, heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add tempeh, soy sauce, ¼ teaspoon salt, and ¼ teaspoon pepper and cook, stirring occasionally, until well browned, 4 to 6 minutes. Transfer to bowl and tent with foil.

Heat remaining 2 tablespoons oil in now-empty skillet over medium-high heat until shimmering. Add onion and cook until softened, about 5 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds.

Stir in microwaved vegetables and any accumulated juices and coconut creamer. Using back of spatula, firmly pack vegetables into skillet and cook undisturbed for 2 minutes. Flip hash, 1 portion at a time, and repack into pan. Repeat flipping process every few minutes until vegetables are nicely browned, 6 to 8 minutes. Top with reserved tempeh, sprinkle with scallions, and serve.