Potato-Tempeh Hash Browns with Salsa

I love ordering hash browns whenever I go out to a diner for breakfast, but I can't help wondering why none of the restaurants I ever go to play around with any other vegetables or seasonings except onions and salt when fried potatoes are such an open canvas for adding all kinds of different flavours and spices. But because they're so easy to make, hash browns are one of the perfect breakfast foods to experiment with at home.

These potato and tempeh hash browns are packed with enough carbohydrates and proteins to make them a high-energy start to a cold winter morning, and if you prepare the other ingredients while the potatoes are boiling they shouldn't take more than half an hour to make. Best of all, the medley of flavours is so indescribably good, you can be sure these hash browns won't last long on anyone's plate.

As always, I recommend care in the purchase of tempeh, specifically to make sure that you use a brand that has been properly fermented and inoculated with Rhizopus culture, and that has not been pasteurized or pre-cooked. For Canadian readers, the tempeh from the Noble Bean is an excellent product — those of you who live in London, Ontario will be able to find it at Grains, Beans and Things along with many other fine foods.

This is also my contribution to Ode to Potato, a food event hosted by Sia to celebrate the International Year of the Potato.

Potato-tempeh hash browns with salsa

2 large red potatoes, including the peels, diced
4 tablespoons olive oil
1 teaspoon fennel seeds
1 12 oz. package of tempeh, crumbled
4 green onions, sliced, both white and green parts
1 large jalapeño, seeded and chopped
1 1/2 teaspoons ground cumin
1/2 teaspoon dried oregano
3 cloves garlic, minced
1/2 cup store-bought or homemade tomato salsa
handful of fresh parsley or cilantro, chopped
1 teaspoon sea salt, or to taste
sour cream for topping

Cover the diced potatoes with water in a saucepan and boil until just tender but not falling apart. Drain and set aside.

Heat a large skillet or wok over medium-high heat. When hot, pour in the olive oil, wait a few seconds, then swirl around to coat the surface. Toss in the fennel seeds, stir once, then immediately add the crumbled tempeh. Fry, stirring frequently, for about 5 minutes or until the tempeh begins to turn a golden brown. Add the green onions and jalapeño, and continue to stir-fry until the tempeh has browned well. Toss in the ground cumin and oregano and stir to coat the tempeh and vegetables.

Now add the potatoes and continue to cook, stirring gently for a few minutes to slightly break up the potatoes. If necessary, add more olive oil to avoid sticking. Add the garlic and fry for 2-3 more minutes until the garlic is aromatic.

Stir in the salsa to coat the potato and tempeh. Finally, add the fresh parsley or cilantro and salt and stir until all the ingredients are well combined and heated through.

Serve hot topped with a dollop of sour cream. Leftovers can be wrapped in foil and reheated at 350°. Serves 4 to 6.