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Potato Hash Cakes with Baked Marinated Tempeh

1 hr + 30 min

Breakfast

Main
This is a breakfast that's lovely to make on the weekends when you've got a bit of extra time. The potato hash is a delicious, crispy base for the crunchy marinated baked tempeh and flavourful veggies that get piled on top.

Servings

(2 hash cakes per serving)

Total

1 hr + 30 min

Prep

50 min

Cook

40 min

Contains

Soy symbol

soy

Swap out

Gluten symbol

gluten

Free from

Peanut symbol

peanut

Treenut symbol

tree nut

Sesame symbol

sesame

Ingredients

Baked tempeh

Potato hash cakes

  • 2
    medium potatoes†
  • 1
    carrot†
  • 1
    small onion†
  • 1 Tbsp (15 mL)
    olive oil
  • 1 Tbsp (9 g)
    all-purpose flour
  • 1 tsp (3 g)
    garlic powder
  • 1 tsp (2 g)
    ground cumin
  • ½ tsp
    salt
  • ½ tsp
    ground black pepper

Vegetables

  • 1 tsp (5 mL)
    vegetable oil
  • 2 cups (300 g)
    cherry tomatoes
  • 3
    garlic cloves, crushed
  • 5 cups (150 g)
    fresh spinach
  • 1
    avocado, sliced (optional)

Optional toppings

Directions

  1. Mix together the soy sauce, maple syrup, and sriracha in a large, shallow bowl.
  2. Slice the tempeh into 2 mm thin slices. Transfer to the shallow dish and toss to coat. Let marinate for at least 20 minutes. Mix once or twice while it's marinating to re-coat.
  3. Meanwhile, grate the potato and remove any extra liquid by squeezing it out. Then grate the carrot and onion and transfer it all to a large bowl.
  4. Add the remaining hash cake ingredients and mix well.
  5. Line two baking trays and preheat the oven to 390°F (200°C)*.
  6. Use a ½ cup measure to scoop up the potato mixture. Flatten into ½ cm thick cakes on the baking tray.
  7. On another lined tray, arrange the tempeh in a single layer and reserve any leftover marinade.
  8. Bake both trays in the oven, on the middle and lower racks, for 10 minutes. Then flip both the potato cakes and tempeh slices.
  9. Use any leftover marinade to drizzle on the second side of the tempeh. Rotate the position of the trays in the oven and bake for another 10 - 15 minutes, or until golden.
  10. Meanwhile, heat the oil in a medium pan on medium-high heat. Add the cherry tomatoes and cook until the skins start to crack open, about 2 minutes.
  11. Then add the crushed garlic and cook until fragrant and golden, about 3 - 4 minutes. Remove from the pan and set aside.
  12. Add the spinach to the now-empty pan. Stir often, and remove from the heat once fully wilted.
  13. To serve, use a potato cake as the base, top with a few slices of baked tempeh, then the spinach and blistered tomatoes. Top with avocado slices, and enjoy!

Notes

  • †Each potato weighed about 210 g.
  • †The carrot weighed about 60 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.
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Let us know what you think

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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 21%

• medium potato

• all-purpose flour

Proteins 11%

• tempeh

Fruits & Veggies 68%

• carrot

• small onion

• cherry tomatoes

• garlic clove

• fresh spinach

• avocado

Calcium
No significant sources of calcium
Fat

• olive oil

• vegetable oil

• 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.

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More for the eyes

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Seb - Sept. 9, 2024, 5:24 p.m.

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.

PUL small logo PUL Team - Sept. 10, 2024, 2:17 p.m.

Hey Seb, we're sorry to hear the recipe didn't turn out as expected. We appreciate your feedback and hope the next recipe works out better for you 🫶

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Martunia - June 4, 2024, 10:05 a.m.

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.

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Rút - Feb. 25, 2024, 10 p.m.

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).

PUL small logo PUL Team - Feb. 26, 2024, 4:18 p.m.

Hey Rút, thanks so much for taking the time to share your experience with the recipe. We're sad to hear it wasn't successful for your friend's birthday brunch! We take this feedback to heart 💛

We've added a step about eliminating excess moisture from the potato as this wasn't clearly communicated, and we've also added a note on the weights of the veggies. Thanks again for helping us improve what we do, and wishing your friend the happiest of birthdays!

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Ladan - Feb. 14, 2024, 12:35 a.m.

It is too much work and it is not a forgiving recipe, specially the potato cake, I ended up frying some of them.

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Sonali JAIN - Jan. 18, 2024, 9:05 p.m.

It was super delicious and quick to make!

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Amanda - Dec. 11, 2023, 2:36 a.m.

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!!

PUL small logo PUL Team - Dec. 11, 2023, 4 a.m.

So glad it's being being enjoyed, Amanda, thank you! 😃✨

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Sauce - Dec. 8, 2023, 2:22 a.m.

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.

Reply
Azul - Nov. 26, 2023, 11:26 p.m.

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.

PUL small logo PUL Team - Nov. 27, 2023, 1:37 a.m.

Hey there, Azul, thank you for the honest review. It's super helpful so we can improve. This recipe is indeed better for when we have a bit of extra time, perhaps like the weekends. We're glad it was still enjoyed after the effort 😊

Reply
nikos - Oct. 30, 2023, 2:23 p.m.

The potato hash is tasty, but tempeh is really not tasty for me. Overall, a nice recipe, if you like tempeh!

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Maya Perez - Oct. 28, 2023, 7:26 p.m.

So good! I ended up using sun dried tomatoes instead and it turned out amazing!

Reply
Emily - Oct. 15, 2023, 11:56 a.m.

I used sweet potato and tofu because it’s all I had and it was DELICIOUS! Definitely making this again soon!

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Suzan - Sept. 6, 2023, 9:07 a.m.

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

PUL small logo PUL Team - Sept. 7, 2023, 9:09 p.m.

Hey Suzan, thanks for sharing your experience with the recipe, and how exciting to hear about your recent move! 🙂 Being sure to grate the potatoes into thin pieces and leaving the patties in the oven for longer can help the patties get more crispy.

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Don & Kristen - Oct. 29, 2022, 2:34 a.m.

We just made this for dinner tonight and it’s delicious! Very easy. We especially love the marinade on the tempeh.

PUL small logo PUL Team - Oct. 30, 2022, 2:16 a.m.

We're so glad to hear, Don and Kristen!

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Anna - Oct. 16, 2022, 1:04 p.m.

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.

PUL small logo PUL Team - Oct. 16, 2022, 11:57 p.m.

Thank you for sharing your experience with it, Anna, so kind of you to make it for your friend too!

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simone - Sept. 11, 2022, 8:32 p.m.

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.

PUL small logo PUL Team - Sept. 12, 2022, 5:08 p.m.

Hey Simone, glad you enjoyed making the recipe! Two things come to mind that may help if you're interested. Firstly, being sure to grate the potatoes into thin pieces is needed to help the patties stick together. If using a grater rather than a food processor, a smaller grater side may work better than the largest. Secondly, aiming not to over-soak the potatoes and drying them well is also key. We need a little bit of starch to act as glue for the patties, so we wouldn't recommend soaking the shredded potatoes for much longer than 5 minutes. Drying the potatoes well as outlined in step five gets rid of excess water so be sure to give the potatoes a good squeeze. We hope this helps for now 🙂

simone - Sept. 12, 2022, 5:54 p.m.

Ok, thanks for the helpful feedback, that's really helpful. , I'll give it a go next time I try making them.

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Anita - Sept. 3, 2022, 1:39 p.m.

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 :)

PUL small logo PUL Team - Sept. 5, 2022, 2:34 a.m.

Hey Anita, thanks for the honest feedback! It is so appreciated to help us improve. This one is indeed better for when we have a bit of extra time, such as on the weekends perhaps 🙂

Reply
Juliette - March 25, 2022, 1:09 p.m.

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

PUL small logo PUL Team - March 26, 2022, 7:22 p.m.

So honoured to hear, Juliette, thank YOU 😃

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Shaz - Dec. 19, 2021, 4:29 a.m.

Hi Sadia, trying out your recipes recently - loving them so far!
Where can I get that food processor from?

PUL small logo PUL Team - Dec. 21, 2021, 3:32 a.m.

Hi there, Shaz, so glad you're enjoying the recipes! The food processor shown in the pictures is our Magimix. If you haven't already seen it yet, you can find more information with clickable links in our kitchen essentials article here: pickuplimes.com/article/kitch… . They also may have it at local grocery or kitchen supply stores. We hope this helps for now 🙂

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Julia - Nov. 28, 2021, 10:04 p.m.

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.

PUL small logo PUL Team - Nov. 29, 2021, 12:07 a.m.

We appreciate this so much, Julia! Thanks for sharing the insight and kind words 🤗

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Clare - Sept. 18, 2021, 11:48 a.m.

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!

PUL small logo PUL Team - Sept. 18, 2021, 8:46 p.m.

Thank you for sharing, Clare, this one is wonderful for special occasions indeed. We find it gets a bit faster with familiarity as well 🙂

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Louise Magnusson🇸🇪 - Aug. 27, 2021, 2:41 p.m.

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😂

PUL small logo PUL Team - Aug. 29, 2021, 12:46 a.m.

Hi Louise! It's a labour of love indeed, although we're so thrilled it was worth it 😃 Happy cooking 🤗

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Maria - July 13, 2021, 1:10 p.m.

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.

PUL small logo PUL Team - July 17, 2021, 1:56 a.m.

So glad a PUL recipe was enjoyed on the special occasion, Maria! We've found we get better at displaying this one the more we practice. Pictures are generally enhanced though as well 🤗

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W - May 29, 2021, 6:24 a.m.

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.

PUL small logo PUL Team - May 30, 2021, 8:13 a.m.

We're so glad you've been enjoyed the recipes, Preet!

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