1 Tbs olive oil
1/2 onion, chopped
1 green bell pepper, chopped
1 potato, diced
2 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp ground chipotle pepper
salt to taste
1) Spread tempeh in bottom of large nonstick skillet. Add 1/2 cup water, cover, and bring to a boil. Reduce heat to medium-low, and simmer 5 minutes. Drain in colander and wipe out skillet.
2) Add olive oil to skillet and heat over medium-high heat. Return tempeh to pan along with onion, green bell pepper and potato. Saute 5 to 7 minutes, or until beginning to brown.
3) Sprinkle with paprika, garlic powder, onion powder and chipotle pepper. Saute 7 to 8 minutes, or until potatoes are browned and tender.
Review: Not sure how this dish was supposed to end with the potatoes browning, as my tempeh was nearly burned and my potatoes were still a little raw! However, a little time in the microwave and my dish was edible! This was tasty and pretty easy to make. I made this dish smoky with the smoked paprika and chipotle, instead of regular paprika and cayenne as the recipe originally called for, but that's my preference.
Adapted from:
http://www.vegetariantimes.com/recipe/spicy-tempeh-hash/
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