I love ordering hash browns whenever I go out to a diner for breakfast, but I can't help wondering why none of the restaurants I ever go to play around with any other vegetables or seasonings except onions and salt when fried potatoes are such an open canvas for adding all kinds of different flavors and spices. But because they're so easy to make, hash browns are one of the perfect breakfast foods to experiment with at home.
These potato and tempeh hash browns are packed with enough carbohydrates and proteins to make them a high-energy start to a cold winter morning, and if you prepare the other ingredients while the potatoes are boiling they shouldn't take more than half an hour to make. Best of all, the medley of flavors is so indescribably good, you can be sure these hash browns won't last long on anyone's plate.
As always, I recommend care in the purchase of tempeh, specifically to make sure that you use a brand that has been properly fermented and inoculated with Rhizopus culture, and that has not been pasteurized or pre-cooked. For Canadian readers, the tempeh from the Noble Bean is an excellent product.
This is also my contribution to Ode to Potato, a food event hosted by Sia to celebrate the International Year of the Potato.
|Potato-Tempeh Hash Browns with Salsa|
|Recipe by Lisa Turner|
Published on March 2, 2008
Potatoes hash browned with zesty tomato salsa, spices and fried protein-rich tempeh — a nourishing and delicious breakfast or lunch