Four Seed Maple Mustard Hash

I think my personal food motto should be "Anything with Potatoes!"

Some of my requirements for a good breakfast are that:

1) it contains a good amount of protien and carbs.

2) I actually cook a portion of it.

I love making potato and tempeh hash, simply because once I mix it up and throw it in the oven, I can spend the next 30 minutes in the shower without having to worry about it. For this particular hash, I start off toasting fennel, mustard, cumin and coriander seeds in a little olive oil. I don't dry toast them because I would be added oil to the final mixture anyway. When the mustard seeds start to pop, you're definitely done. They should all get pretty fragrant long before that though.




I used five potatoes, peeled and chopped into large chunks and one 8oz package of tempeh, crumbled. Mixed them together and added the oil/seed mixture, salt, pepper, soy sauce, mustard, maple syrup, sage, turmeric and a little pinch of cayenne pepper.

Being German, I have my choice of about six different kinds of mustard at home, so I chose horseradish, but anything you have handy would work just as well.

pout it into a large baking dish and cover with tinfoil. 350degF until fork tender (about 30 minutes, depending on the size of your potatoes)




I served my hash with some frozen vegan waffles and edamame. I had enough hash left over for two more meals.

Here's a picture of when I made it with red potatoes and tempeh chunks: