Potato, Brussels sprout and tempeh hash

Ingredients

For 1 serving

• Potatoes120 g
• Brussels sprouts100 g
• Tempeh80 g
• Red onion0.2
• Extra virgin olive oil2 teaspoons
• Mustard1 teaspoon
• Saltto taste
• Black pepperto taste

Contains: soy, mustard,

In season: October – February

Method

1. Bring a small pan of water to the boil and salt it. Meanwhile peel the potatoes and cut them into cubes of about 1.5 cm; trim the base and any damaged outer leaves of the Brussels sprouts and halve them.
2. Boil the potatoes and sprouts together for 7 minutes, until almost tender, and drain well.
3. Meanwhile dice the tempeh into 1 cm pieces; peel and slice the red onion.
4. Heat the oil in a wide frying pan over medium heat and fry the tempeh and onion for 4 minutes, stirring, until the tempeh is golden and the onion soft.
5. Add the potatoes and sprouts, turn the heat up high and cook for 6 minutes, turning only occasionally, until golden and crisp on the cut sides.
6. Turn off the heat, add the mustard, salt and pepper and toss well to coat everything evenly.