Sweet Potato and Smoky Tempeh Breakfast Hash

Serves: 1

Ingredients:

• 1 small sweet potato, peeled and diced

• ½ cup tempeh, crumbled or diced

• ½ capsicum (any colour), diced

• 1 small onion, diced

• 1 large egg (or tofu scramble for vegan)

• 1 tablespoon olive oil

• 1 teaspoon smoked paprika

• ½ teaspoon soy sauce (for extra umami)

• Fresh parsley, chopped, for garnish

• Salt and pepper, to taste

Steps:

1. Heat olive oil in a medium skillet over medium heat. Add the diced sweet potato and cook for 8–10 minutes, stirring occasionally, until softened and slightly crispy.

2. Add the crumbled tempeh, capsicum, and onion to the skillet. Sprinkle with smoked paprika, salt, and pepper. Drizzle with soy sauce for extra flavour. Cook for 5–7 minutes until the tempeh is golden and the vegetables are tender.

3. Push the hash mixture to the side of the skillet to create space for the egg (or tofu scramble). Crack the egg directly into the skillet, cover with a lid, and cook for 2–3 minutes, or until the egg white is set but the yolk is runny. (For tofu scramble, stir in crumbled tofu and cook for 2–3 minutes.)

4. Transfer the hash to a plate, top with the egg (or tofu scramble), and sprinkle with fresh parsley.

5. Serve immediately and enjoy the mix of smoky, savoury, and hearty flavours.

Why We Love It:

This one-pan wonder is hearty, flavourful, and packed with protein and fibre. The sweetness of the potato pairs beautifully with the smoky, savoury tempeh, while the runny yolk (or tofu scramble) ties everything together. Plus, it’s ready in under 20 minutes, making it perfect for busy mornings.