Skillet Tempeh Hash with Potatoes and Zucchini – A Nutritious & Flavorful Meal

Are you searching for a hearty, satisfying, and healthy one-pan meal that will become a new breakfast or dinner favorite? Look no further than this Skillet Tempeh Hash with Potatoes and Zucchini. This dish is a vibrant, protein-packed twist on the classic hash, transforming simple, wholesome ingredients into a symphony of flavors and textures. Perfect for meal prep, a weekend brunch centerpiece, or a quick weeknight dinner, this tempeh hash is incredibly versatile. The savory, crumbled tempeh mimics the heartiness of traditional breakfast sausage, while the golden potatoes and tender zucchini create a perfect, comforting base. It’s a meal that will nourish your body and delight your taste buds, proving that eating well doesn’t mean sacrificing flavor. Let’s dive into this simple, step-by-step recipe that is perfect for cooks of all levels.

Why You’ll Love This Tempeh Hash Recipe

Before we get to the ingredients, let’s talk about why this skillet meal is a must-try. First, it’s a complete, balanced meal in one pan featuring protein from the tempeh, complex carbs from the potatoes, and vitamins from the zucchini and peppers. It’s naturally gluten-free and vegan, making it suitable for various dietary preferences. The cooking process is straightforward and forgiving, ideal for beginners. The tempeh soaks up all the delicious spices, creating a deeply flavorful and “meaty” component without any meat. Finally, it’s incredibly customizable; add your favorite veggies or adjust the spice level to make it your own.

Gather Your Ingredients

Here’s everything you’ll need to create this delicious and nutritious tempeh hash. Using fresh, high-quality ingredients will make a noticeable difference in flavor.

Main Ingredients:

• 1 (8-ounce) package tempeh, crumbled
• 3 medium Yukon gold or red potatoes (about 1 lb), diced into ½-inch cubes
• 1 medium zucchini, diced into ½-inch cubes
• 1 medium red bell pepper, diced
• 1 medium yellow onion, diced
• 3 cloves garlic, minced

Cooking Liquids & Fats:

• 2 tablespoons olive oil or avocado oil, divided
• 2 tablespoons tamari or soy sauce (use coconut aminos for soy-free)
• 1 tablespoon pure maple syrup or agave nectar
• ¼ cup vegetable broth or water

Spice Blend (The Flavor Foundation!):

• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon dried thyme
• ½ teaspoon dried oregano
• ¼ teaspoon crushed red pepper flakes (optional, for heat)
• Sea salt and freshly ground black pepper to taste

For Serving (Optional but Recommended):

• Fresh parsley or chives, chopped
• Sliced avocado
• Hot sauce or ketchup
• A squeeze of fresh lemon juice

Step-by-Step Cooking Instructions

Follow these simple, numbered steps for perfect tempeh hash every time. Total cook time is approximately 40-45 minutes.

Step 1: Prepare and Steam the Potatoes

1. Dice your potatoes into even, ½-inch cubes. This ensures they cook at the same rate.
2. Place the diced potatoes in a steamer basket over a pot of boiling water. Cover and steam for 10-12 minutes, until they are just tender when pierced with a fork but not mushy. This step is crucial for getting perfectly cooked potatoes in the hash without burning them. Set aside.

Step 2: Crumble and Sauté the Tempeh

1. While the potatoes steam, crumble the tempeh block with your hands into small, uneven pieces. You can also use a grater for a finer texture.
2. Heat 1 tablespoon of oil in a large skillet or cast-iron pan over medium heat.
3. Add the crumbled tempeh to the skillet. Cook for 5-7 minutes, stirring occasionally, until it starts to turn golden brown.
4. In a small bowl, whisk together the tamari and maple syrup. Pour this mixture over the browned tempeh and stir well. Cook for another 1-2 minutes until the liquid is absorbed and the tempeh looks glazed. Transfer the tempeh to a clean plate.

Step 3: Sauté the Aromatics and Vegetables

1. In the same skillet, add the remaining 1 tablespoon of oil.
2. Add the diced onion and red bell pepper. Sauté for 5-6 minutes until softened.
3. Add the minced garlic and cook for 1 more minute until fragrant.
4. Now, add the diced zucchini and the steamed potatoes. Stir everything to combine.

Step 4: Season and Combine

1. Sprinkle the entire spice blend smoked paprika, garlic powder, onion powder, thyme, oregano, red pepper flakes, salt, and black pepper over the vegetable mixture. Stir very well to coat every piece evenly.
2. Let the vegetable hash cook undisturbed for 4-5 minutes to allow the potatoes and zucchini to develop a golden-brown crust on one side. Then stir and repeat once or twice. Total cook time for this step should be about 10-12 minutes.
3. Pour in the vegetable broth to deglaze the pan, scraping up any flavorful bits stuck to the bottom.

Step 5: Final Combine and Serve

1. Return the sautéed tempeh to the skillet with the vegetables. Gently stir everything together and cook for another 2-3 minutes until heated through.
2. Taste and adjust seasoning, adding more salt, pepper, or a splash of tamari if needed.

Pro Tips for the Perfect Hash

• Potato Prep is Key: Steaming the potatoes first guarantees they will be fully cooked and tender inside without overcooking the other vegetables. Don’t skip this step!
• Don’t Crowd the Pan: Use a large (12-inch) skillet. Overcrowding will steam the vegetables instead of browning them. Cook in batches if necessary.
• Customize Your Veggies: This recipe is flexible! Try adding diced sweet potato, mushrooms, spinach, or corn.
• Make it Crispier: For extra crispy potatoes and tempeh, press the finished hash down in the pan with a spatula and let it cook undisturbed for an extra 3-4 minutes before serving.
• Meal Prep Friendly: This hash stores beautifully! Let it cool completely and store in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet for best texture.

Serving Suggestions and Variations

This skillet tempeh hash is delicious straight from the pan, but here are some ideas to elevate it:

• For a Hearty Breakfast: Top with a fried or poached egg (if not vegan).
• As a Burrito Filling: Wrap it up in a large tortilla with some salsa and vegan cheese.
• With Creamy Toppings: Add a dollop of vegan sour cream, cashew cream, or creamy avocado dressing.
• Spice It Up: Drizzle with sriracha, cholula, or your favorite hot sauce.

Conclusion: Your New Go-To Comfort Meal

This Skillet Tempeh Hash with Potatoes and Zucchini truly is more than just a recipe it’s a reliable, flavorful, and nourishing meal that fits seamlessly into any part of your day. It demonstrates how simple plant-based ingredients can come together to create something extraordinarily comforting and delicious. Whether you’re a seasoned tempeh lover or trying it for the first time, this hash is sure to impress. So, grab your skillet, gather those fresh ingredients, and give it a try. Don’t forget to snap a photo of your creation and share it we’d love to see how it turns out! Happy cooking