I love the intimate, bendy relationship between potatoes and hash. While potatoes are not always hash and hash is not exclusively potatoes, there is often a great deal of cross dressing here. It’s like the crispy, creamy texture of skillet fried potatoes has an actual secret identity, a smoke-filled phone booth where line cooks don their after-hours denim jackets, and where potatoes throw off the Clark Kent glasses and don their cape.
But, no. The nightshade intolerant can’t go there. Especially not those iconic red slash marks, ketchup dashed Pollock-style over a potato canvas.
So what’s to do? You can go here for a more complete discussion of potato substitutions, but this is a nice template for a morning hash, particularly with a fried egg on the side. It’s a little too veg heavy to really hit that greasy-spoon comfort food spot, but because of that makes a hearty lunch or dinner. And not bad for stumbling home from the bar at 2 AM.
One dirty secret: Diner potatoes taste so good because of the liberal use of grease and salt. You can do that here, if you want, and perhaps you’ll get more of the classic potato experience that you’re looking for. I’m not advocating that here, but only because I haven’t done a test run on the suggestion. But remember: it’s always within your right to play line cook.
- olive oil to sauté
- 8 ounces tempeh
- 2 tablespoons soy sauce or tamari
- 2 tablespoons sweet mustard (the sweet flavor vector is important)
- 1 teaspoon thyme
- 2 teaspoon garlic powder
- 1 teaspoon white pepper
- 1 tablespoon Nightshire Sauce
- 3 cups diced fauxtatoes (parsnip, rutabaga, turnip)
- 1 cup diced red onion
- 2-4 cups of loose chopped brussels sprouts. Other longer-cooking greens such as cabbage, kale, or chard, work nicely too.
1In a large skillet, warm a splash of olive oil over medium heat. Rough crumble the tempeh with a fork and cook for 5-7 minutes, until golden brown. Don’t lay down too much oil here, because the tempeh has an an almost infinite capacity to absorb oil.
2In a bowl large enough to toss the tempeh with the dressing, whisk together the tamari, sweet mustard, oregano, garlic powder, Nightshire Sauce, and pepper. When the tempeh is done, mix it into the dressing until it’s evenly coated. Set aside.
3Because the tempeh has probably absorbed all the cooking oil, you may need to add another splash of olive oil to fry the fauxtatoes. Do that with a scatter of salt and pepper. Cook for around 5 minutes, depending on how thoroughly you parboiled the fauxtato mixture. You want to stir every minute or two for that golden brown skin. Transfer to the tempeh bowl, but don’t mix.
4Using the same skillet — you’ll probably need just a little more oil — add the shallot or onion with another shake of salt and cook until translucent for several minutes. Then add the greens of your choice and continue cooking until they are properly tender. You may need to add the splash of water for cabbage or Brussels sprouts; not so likely with chard. When the greens are cooked mix in the fauxtatoes and the tempeh and cook until heated through.