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Potato Hash Cakes with Baked Marinated Tempeh
1 hr + 15 min
Breakfast
Main
Servings
(2 hash cakes per serving)
Total
1 hr + 15 minPrep
25 minCook
50 minContains
soy
Swap out
gluten
Free from
peanut
tree nut
sesame
Ingredients
Baked tempeh
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8.8 oz (250 g)tempeh , sliced into ½ thin slices
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1 Tbsp (15 mL)vegetable oil
Potato hash cakes
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2medium potatoes†
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1small onion†
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1 Tbsp (15 mL)olive oil
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1 Tbsp (9 g)all-purpose flour
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1 tsp (3 g)garlic powder
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1 tsp (2 g)ground cumin
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½ tspsalt
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½ tspground black pepper
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4spritz of cooking oil spray
Vegetables
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2 cups (300 g)cherry tomatoes
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5 cups (150 g)fresh spinach
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3garlic cloves, crushed
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1avocado, sliced (optional)
Optional toppings
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flaked sea salt
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sliced green onion
Directions
- Mix together the soy sauce, maple syrup, and sriracha in a large, shallow bowl.
- Add the tempeh to the shallow dish and toss to coat. Let marinate for 20 minutes. Mix once or twice while it's marinating to re-coat.
- Line a baking tray and preheat the oven to 390°F (200°C)*.
- Meanwhile, grate the potato and the onion and remove any extra liquid by squeezing it out. Add it to a large bowl.
- Add the remaining hash cake ingredients (except the oil) and mix well.
- Use a ½ cup measure to scoop up the potato mixture. Flatten into ½ cm thick cakes on the baking tray.
- Place the tomatoes on the tray to bake as well and spray the potato cakes with some oil.
- Bake for 35 - 40 minutes, until the cakes are cooked and golden.
- Meanwhile, heat the oil in a medium pan on medium-high heat. Add the tempeh slices and cook for 5 - 8 minutes, until golden on both sides. Set aside.
- Add the spinach to the now-empty pan. Stir often, and remove from the heat once fully wilted. Add the garlic and stir.
- To serve, use a potato cake as the base, top with a few slices avocado, spinach, baked tempeh, and blistered tomatoes. Enjoy!
Notes
- †Each potato weighed about 210 g.
- †The onion weighed about 70 g.
- * We used top and bottom heating (not fan-assisted/convection).
Storage
- Best if this is enjoyed immediately.
- Store each component separately in its own airtight container for up to 3 days.
Let us know what you think
Watch it step-by-step!
Plate method
The Plate Method is a visual tool that helps us ensure our dietary needs are on track. Touch the image below to see how this recipe measures up.
Grains & Starches 22%
• medium potato
• all-purpose flour
Proteins 12%
• tempeh
Fruits & Veggies 66%
• small onion
• cherry tomatoes
• fresh spinach
• garlic clove
• avocado
Calcium
No significant sources of calciumFat
• vegetable oil
• olive oil
• spritz of cooking oil spray
• avocado
Nutrition info
Focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. For specific nutrition needs due to a medical condition, consult a dietitian or physician. While we strive to provide accurate nutritional information, we cannot guarantee its accuracy. See our disclaimer for details.
Leave a comment
A lot of work and at least here the directions were completely off. Even trying to remove excess water didn’t help - the potatoes were way too sticky.
Tempeh flavor was also off and not crispy either.
Usually I really enjoy all recipes - but his one was an (exceptional) fail.
I made these hash cakes a while back and last weekend I decided to make them again. It's a bit busy even for a Saturday morning, so I had them for lunch instead. The flavors are on point! Love the cakes with sriracha and some coarse sea salt, as our yout suggestion.
Soggy 😔 This one is a LOT of work, and although the flavours were fantastic 😚👌🏼, the hash were very soggy. I would make the other elements again, just not these hash.
Like others have mentioned, as the potato, carrot and onion had no measurements, that was probably issue. Ended up cooking way longer to try get the moisture out but didn’t work. Really disappointing as I made for a friend’s birthday brunch (and they couldn’t eat it).
It is too much work and it is not a forgiving recipe, specially the potato cake, I ended up frying some of them.
It was super delicious and quick to make!
My teens loved this so much! They aren’t fans of tempeh so thanks for suggesting the tofu swap. Super fun and delicious for dinner!!
The hash was good, but I think could have been better with more precise weights on potatoes, carrots, onions. Water content varies, which undoubtedly impacts the crispiness. One "medium" potato is impossible to interpret.
This recipe took forever. I should have read the comments before doing it.
Said that, it is delicious. I did it with tofu instead of tempeh and the marinated was worth the time. The hash were great too and the combination was excellent.
The two things together was too much effort though. I will never do this again but I’m planning to do the hash and the marinated tofu/tempeh for separate dishes to make it easier.
The potato hash is tasty, but tempeh is really not tasty for me. Overall, a nice recipe, if you like tempeh!
So good! I ended up using sun dried tomatoes instead and it turned out amazing!
I used sweet potato and tofu because it’s all I had and it was DELICIOUS! Definitely making this again soon!
I made this yesterday and I loved it. Couldn’t get the Pattie’s as crispy as I wanted. Maybe they needed more time. We just moved to another apartment, so learning to use this oven.
Even my partner loved it, and he’s not a big fan of tempeh.
K
We just made this for dinner tonight and it’s delicious! Very easy. We especially love the marinade on the tempeh.
Delicious! I made this for brunch with a friend who isn’t vegan and had never tried tempeh before. She loved it and asked for the recipe. I’ll definitely be making this again. I prepared the hash component the day before and it didn’t seem too time consuming to me, but I guess it depends on how much time you’re used to spending in the kitchen.
Hi there- I really enjoyed making them as the recipe is easy. However, the hash browns didn't stick together very well and also didn't really go as crispy as hoped. I might try cooking them in a pan next time.
Just made these for lunch today and have to admit they are time consuming, so as already mentioned, they would fit better for a special occasion and ideally with someone to help speed things up ;) Most probably I will not come back to them, but it was worth a try :)
I cooked it for lunch and no left overs 😊may be the first time I really enjoy tempeh, thank you so much for sharing your knowledge
Hi Sadia, trying out your recipes recently - loving them so far!
Where can I get that food processor from?
We love, love, love making these for Sunday brunch; they‘re an absolute favorite. We do get a little bit quicker every time and the several separate elements allow prepping them together which helps speed things up as well. That said I‘d totally make them by myself or just for myself as well. They really are that good.
Delicious recipe! However, this was certainly quite exhausing and time consuming to make, so it will probably serve best as a breakfast for a special occasion!
Despite that each component of this dish requires time and a steady hand, it’s certainly worth it😋. This is an exclusive breakfast or brunch, which is packed with delicious flavours. It was exciting to cook with tempeh for the first time, and I liked how it absorbs the marinade. I love the marinade, as it provided a wonderful “bacon” taste once fried in the oven. In the future, I won’t however use it to glaze the tempeh as the sugar got burnt (NB no overheated oven). Fine balance with the warm tomatoes and moist spinach! I think this might be my new favourite savoury breakfast of PUL🤩 It’s a close tie between this and the tofu scramble😂
I actually made this for my mom for Mother's Day! It takes a bit of practice, be aware that they will not look as pretty, but they taste absolutely delicious! Try to use a pan that evenly cooks, so with a thicker bottom, and make it as even and round as possible! Delicious.
These are some Awesome recipes. I have saved quite a lot to try in upcoming holidays. The way you present the recipes is what we need. Thank you.