Hash It Out: Smoky Tempeh-Potato Breakfast Skillet

Grab this

• 600 g (about 1 1/3 lb) Yukon Gold potatoes, cut into 1.5 cm cubes
• 1 tbsp (15 mL) olive oil, divided
• 225 g (8 oz) plain tempeh, crumbled into small pieces
• 1 small red onion, diced
• 1 red bell pepper, diced
• 1 tbsp (15 mL) reduced-sodium tamari
• 1 tbsp (15 mL) pure maple syrup
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp fine salt
• 1/4 tsp ground black pepper
• 2 packed cups (60 g) baby spinach
• 2 tbsp (30 mL) water
• 1 tsp (5 mL) apple cider vinegar
• 2 tbsp chopped fresh parsley or green onion

Do this

1. 1. Put the potato cubes in a microwave-safe bowl with 2 tbsp water. Cover loosely and microwave on high for 5 minutes, until the edges are just tender. Drain well and pat dry.
2. 2. Heat 2 tsp of the olive oil in a large non-stick or well-seasoned 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 crisp on several sides.
3. 3. Push the potatoes to one side. Add the remaining 1 tsp oil and the crumbled tempeh to the open side. Cook for 3 minutes, stirring the tempeh occasionally, until lightly browned.
4. 4. Add the onion and bell pepper. Stir everything together and cook for 4 to 5 minutes, until the vegetables are tender-crisp.
5. 5. Stir together the tamari, maple syrup, smoked paprika, garlic powder, salt and black pepper in a small cup. Pour over the skillet and toss for 1 minute so the seasoning coats the potatoes and tempeh.
6. 6. Add the spinach and cook for 1 to 2 minutes, stirring, just until wilted. Remove from the heat, stir in the apple cider vinegar, sprinkle with parsley or green onion and serve hot.