Spicy Tempeh Hash

Ingredients

• Tempeh

  2 oz or 57g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  ¼ tbsp or 4g

• Onions

  Raw

  ¼ cup, chopped or 40g

• Red bell pepper

  Sweet, raw

  ¼ cup, sliced or 23g

• Potato

  Flesh and skin, raw

  ¼ cup, diced or 38g

• Paprika

  Spices

  ½ tsp or 1g

• Garlic powder

  Spices

  ⅛ tsp or 0.4g

• Onion powder

  Spices

  ⅛ tsp or 0.3g

• Cayenne pepper

  Spices, red or cayenne

  ¼ pinch or 0.09g

Directions

1. Crumble tempeh and spread in bottom of large nonstick skillet.
2. 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.
3. Add oil to skillet, and heat over medium-high heat. Return tempeh to pan along with onion, bell pepper, and potatoes. Sauté 5 to 7 minutes, or until beginning to brown.
4. Sprinkle with paprika, garlic powder, onion powder, and cayenne pepper. Sauté 7 to 8 minutes, or until potatoes are browned and tender.

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