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A plate of sweet potato hash browns, tempeh sausage, and toast.

Sweet Potato Hash Browns with Tempeh Sausage

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Crispy with smokey paprika flavor, these Sweet Potato Hash Browns with Tempeh Sausage is a hearty and healthy breakfast. Perfect for a weekend breakfast, this dish is plant-based, gluten-free, and oil-free.
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 3
Calories 260
Author Elizabeth

Ingredients

  • 1 8 Ounce Block Tempeh cubed (32 cubes)
  • 2 Tablespoons Vegetable Broth
  • 1 Tablespoon Smoked Paprika
  • 1 Tablespoon Garlic Powder
  • 1 Teaspoon Salt
  • 1 8-10 Ounce Sweet Potato peeled & grated
  • 1 Tablespoon Ground Flax + 2 Tablespoons Water
  • 1 Tablespoon Smoked Paprika
  • 1 Teaspoon Garlic Powder
  • 1 Teaspoon Onion Powder
  • ½ Teaspoon Salt
  • ¼ Teaspoon Pepper

Instructions

  • Preheat the oven to 450°F. Line two baking sheets with parchment paper.
  • In a medium bowl, mix the sweet potato, flax egg, smoked paprika, garlic powder, onion powder, salt and pepper.
  • Press the mixture into six patties and arrange on one of the baking sheets.
  • Bake for 15 minutes. Then flip the hash browns over and bake for another 10 minutes.
  • Meanwhile, in a medium bowl, toss the tempeh, broth, smoked paprika, garlic powder and salt.
  • Arrange on the remaining baking sheet and bake 15-20 minutes, until crispy.
  • Serve together with toast.

Nutrition

Calories: 260kcal | Carbohydrates: 31g | Protein: 17g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Sodium: 1223mg | Potassium: 776mg | Fiber: 5g | Sugar: 4g | Vitamin A: 14365IU | Vitamin C: 2mg | Calcium: 133mg | Iron: 4mg