When it comes to breakfast, there are two obvious camps: sweet and savory. The former has its place in my kitchen, but you won?t often find me making pancakes for Sunday brunch. I am all about savory morning meals full of protein and veggies that could easily pass as lunch or dinner ? and often do. This savory tempeh breakfast hash checks all the boxes.

I have to admit, I have never liked tempeh. There?s something about the taste and texture that just doesn?t do it for me. Of course, after researching how to cook tempeh, I realized I?d been doing it all wrong. I found a helpful article from The Kitchn that suggested steaming it first. Genius! This really helps mellow the bitter straight-from-the-package flavor that can make tempeh so polarizing. Next, marinate it. Like tofu, tempeh will soak up any flavor if you let it sit long enough. Now that I know tempeh can taste really good I plan to add it to more of my recipes. Without getting too deep into the nutritional benefits, I do want to mention that tempeh is a fermented food. Fermented products, like miso and kimchi, introduce a fresh supply of friendly bacteria to our guts, which is important for building a strong immune system and protecting us from bad bacteria that can make us sick. Bonus: a half-cup of tempeh offers a whopping 15 grams of protein and 3.5 grams of fiber. Not a shabby way to kick off the day!

This savory tempeh breakfast hash wouldn?t be complete without crispy potatoes. Don?t be afraid to let the pie...