Hash It Out: Crispy Potato, Kale and Tempeh Skillet

Grab this

• 680 g (1 1/2 lb) Yukon Gold potatoes, cut into 1.5 cm cubes
• 2 tablespoons olive oil, divided
• 225 g (8 oz) plain tempeh, crumbled into small pieces
• 1 small yellow onion, diced
• 1 red bell pepper, diced
• 2 garlic cloves, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried thyme
• 1/2 teaspoon fine salt, plus more to taste
• 1/4 teaspoon black pepper
• 4 packed cups chopped kale, tough stems removed
• 2 tablespoons water
• 1 tablespoon fresh lemon juice
• 2 green onions, thinly sliced

Do this

1. Place the diced potatoes in a microwave-safe bowl with 2 tablespoons water. Cover loosely and microwave on high for 5 minutes, then drain carefully. The potatoes should be slightly tender but not fully cooked.
2. Heat 1 tablespoon olive oil in a large non-stick or cast-iron skillet over medium-high heat. Add the potatoes in an even layer and cook for 8 to 10 minutes, turning every few minutes, until golden and tender. Transfer them to a plate.
3. Lower the heat to medium. Add the remaining tablespoon of olive oil, then add the crumbled tempeh, onion and red pepper. Cook for 6 minutes, stirring occasionally, until the onion softens and the tempeh begins to brown.
4. Stir in the garlic, smoked paprika, cumin, thyme, salt and black pepper. Cook for 30 seconds, just until fragrant.
5. Add the kale and 2 tablespoons water. Cover the skillet for 2 minutes, then uncover and stir until the kale is tender and the water has evaporated.
6. Return the potatoes to the skillet. Cook for 2 to 3 minutes, tossing gently, until everything is hot and the flavours are combined.
7. Remove from the heat, add the lemon juice and scatter the green onions over the top. Taste and add a small pinch of salt if needed, then serve immediately.