Smoky Tempeh Sweet Potato Hash: Crispy Skillet Breakfast

Jump to Recipe

I’ll be honest, tempeh scared me for years. It seemed bland, a little bitter, hard to love. Then I started marinating it in tamari and smoked paprika before it hit a hot pan, the same trick I use for my smoky paprika tempeh, and everything changed.

This smoky tempeh and sweet potato hash is what I make on Sunday mornings when I want something that actually holds me over. It’s crisp at the edges. Soft in the middle. A little smoky from the paprika and a little sweet from the potato.

The trick that took me a few tries to figure out is parboiling the sweet potato first. Skip that step and you’ll end up with tempeh that’s jerky-dry by the time the potato finally softens.

One skillet, about 40 minutes, and it reheats well for weekday breakfasts. That’s the whole pitch.

Why You’ll Love This Recipe

• Crisp tempeh edges with a soft, sweet potato center
• One skillet start to finish, minimal cleanup
• Packed with plant protein to hold you over past noon
• Reheats well for meal-prepped breakfasts all week

Ingredient Notes

• tempeh: Use plain soy tempeh, not a flavored or smoked variety, since you’re building smokiness with paprika instead.
• sweet potato: Cut into 1.5 cm cubes so they cook through at the same rate as the tempeh. Bigger cubes will still be hard in the center.
• tamari: Swap for regular soy sauce if you don’t need gluten-free, or coconut aminos for a soy-free option.
• smoked paprika: This is where the smoke flavor comes from since there’s no bacon or ham in this version. Regular paprika works but tastes flatter.
• avocado: Optional but it adds a cool, creamy contrast to the crisp, spiced hash.

Smoky Tempeh Sweet Potato Hash: Crispy Skillet Breakfast

A one-skillet vegan breakfast hash with crisp seared tempeh, tender sweet potato, and smoked paprika throughout.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Breakfast

Cuisine: American

Calories: 214

Ingredients Method Notes

Ingredients

  

• 2 sweet potatoes medium (about 550 g); peeled, cut into 1.5 cm cubes
• 1 tempeh block (225 g); cut into 1.5 cm cubes
• 1 red bell pepper medium; diced
• 1 red onion small; diced
• 3 cloves garlic minced
• 3 tbsp olive oil divided
• 2 tsp smoked paprika divided
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1/4 tsp cayenne pepper optional
• 2 tbsp tamari or soy sauce if not gluten-free
• 1/2 tsp salt plus more to taste
• 1/4 tsp black pepper
• 2 tbsp fresh cilantro chopped, for serving
• 1 lime cut into wedges, for serving
• 1 avocado sliced, optional for serving

Method

 

1. Bring a medium saucepan of salted water to a boil. Add the sweet potato cubes and parboil for 4 to 5 minutes until just fork-tender at the edges but still firm in the center. Drain well and pat dry.
2. In a mixing bowl, toss the tempeh cubes with the tamari, half the smoked paprika, cumin, garlic powder, and cayenne. Let it sit for 10 minutes while you dice the vegetables.
3. Heat 2 tbsp olive oil in a 12-inch cast iron skillet over medium-high heat. Add the tempeh in a single layer and cook 4 to 5 minutes per side, without moving it much, until deep golden and crisp at the edges. Transfer to a plate.
4. Add the remaining 1 tbsp olive oil to the same skillet. Add the parboiled sweet potatoes in a single layer and cook undisturbed for 4 minutes until browned on one side.
5. Add the onion, bell pepper, remaining smoked paprika, salt, and black pepper. Cook, stirring occasionally, for 6 to 8 minutes until the sweet potatoes are tender and the vegetables have softened with charred spots.
6. Add the minced garlic and cook for 1 minute, stirring, until fragrant.
7. Return the tempeh to the skillet and toss everything together. Cook for 2 more minutes to heat through and let the flavors meld.
8. Taste and adjust salt as needed, then remove from the heat.
9. Top with chopped cilantro and serve with lime wedges and avocado slices on the side.

Notes

• Parboil sweet potato cubes before searing to avoid a raw center.
• Pat tempeh dry after marinating so it crisps instead of steams.
• Cook tempeh and sweet potato in the same skillet for shared flavor.
• Don’t stir the potatoes too early, let them brown undisturbed first.

Tips for Success

• Parboil the roasted sweet potato cubes for 4 to 5 minutes before they hit the skillet so they cook through without burning the tempeh.
• Pat the tempeh dry after marinating so it sears instead of steams in the skillet.
• Let the tempeh sit undisturbed for 4 to 5 minutes per side to build a real crust before flipping.
• Cook the sweet potato in a single layer and resist stirring for the first 4 minutes so it browns instead of steaming.
• Taste before serving and add a squeeze of lime if the hash tastes flat, it wakes up the smoked paprika.

Variations

• Swap sweet potato for russet potato and add 2 extra minutes of parboiling since russets take slightly longer to soften.
• Add a fried egg on top if you’re not strictly vegan, the runny yolk works well with the smoky spices.
• Stir in a handful of baby spinach in the last minute of cooking for extra greens without changing the texture.

Storage and Reheating

Smoky tempeh and sweet potato hash keeps in an airtight container in the fridge for 3 to 4 days. The tempeh softens slightly overnight but still tastes good.

Reheat in a 30 cm skillet over medium heat for 4 to 5 minutes, stirring once, until warmed through and the edges re-crisp. A microwave works in a pinch, about 90 seconds, but you lose the crisp texture on the tempeh.

This dish freezes okay for up to 2 months, though the sweet potato texture softens more after thawing. Thaw overnight in the fridge before reheating in the skillet.

Serving Suggestions

Serve this hash straight from the skillet with lime wedges and a scatter of chopped cilantro on top.

A fried or soft-scrambled egg on the side works well if you’re not keeping things strictly vegan. Avocado slices or a dollop of plain yogurt add a cool contrast to the smoked paprika.

For a bigger spread, pair it with warm corn tortillas or a slice of toasted sourdough to scoop up the extra bits left in the pan.

FAQ

Why is my sweet potato still hard in this tempeh hash?

This usually means the cubes were cut too large or skipped the parboil step. Sweet potato needs a 4 to 5 minute head start in boiling water before it goes into the skillet, otherwise the tempeh crisps up and burns before the potato softens. Cut cubes no bigger than 1.5 cm for even cooking.

Can I use regular potatoes instead of sweet potatoes?

Yes, russet or Yukon gold potatoes work fine in place of sweet potato. Cut them the same size and parboil for closer to 6 minutes since white potatoes take a bit longer to soften. The flavor will be less sweet, so you might want an extra pinch of smoked paprika.

Can I make this tempeh sweet potato hash ahead for meal prep?

Yes, this hash holds up well for meal prep. Cook it fully, cool it, then portion into containers and refrigerate for 3 to 4 days. Reheat in a skillet over medium heat for 4 to 5 minutes so the tempeh edges crisp back up instead of going soft in the microwave.

What goes well with smoky tempeh sweet potato hash for breakfast?

A fried egg, avocado slices, or warm tortillas all work well alongside this hash. Lime wedges and fresh cilantro brighten the smoked paprika, and a side of toasted sourdough is good for scooping up the leftover bits in the pan.

Is smoky tempeh sweet potato hash gluten free?

It can be, as long as you use tamari instead of regular soy sauce, since soy sauce typically contains wheat. Check the tempeh label too, most plain soy tempeh is gluten free, but some blended varieties add barley or grains.

Can I use tofu instead of tempeh in this hash?

You can, but the texture changes quite a bit. Tempeh holds its shape and gets a firm, chewy crust, while tofu turns softer and needs pressing first to avoid excess water in the pan. If using tofu, press it for 15 minutes and cook it a bit longer to crisp the edges.

Loved this? Try these next

• our Gluten-Free Sweet Potato Gnocchi
• our Sweet Potato and Black Bean Power Bowl