Georgia Peach & Tempeh Hash

³ Description

The sweet from both the peach and honey mustard balanced out the tang from the tempeh and horseradish. It was entertaining without being distractingly confusing to my tongue. #TWSS

² Ingredients

•  2 tsp Horseradish
•  2 serving (serving = 1 tsp) Inglehoffer Sweet Honey Mustard
•  1.5 serving (serving = 4 oz) Lightlife Foods Organic Tempeh - Three Grain
•  1/4 cup, chopped Red Onions
•  1 potato small (1-3/4 to 2-1/2" dia) White Potatoes (Flesh and Skin)
•  2 medium Egg
•  1 cup, diced Peach

q Directions

2 tsp honey mustard
2 tsp horseradish sauce
6 oz tempeh, cubed
1/4 C red onion, diced
1 medium potato, cubed
1 peach, diced
2 eggs, fried

Preheat oven to 400.
In a small bowl, mix together mustard and horseradish. Toss with tempeh cubes and spread evenly on a foil-lined baking sheet. Baked 10-15 mins, stirring half way through.
Meanwhile, grease a large skillet (I used coconut oil) and heat over med-high heat. Add the potato cubes and cook until they are tender and browned on the bottom, stirring occasionally (~15 mins).
Stir in onions and sauté onions until translucent (~5-6 mins).
Removed tempeh from oven and add to skillet along with peaches. Cook until peaches are heated through (~2 mins). Stir in any remaining horseradish sauce and with salt, pepper, and red pepper flakes.
Transfer the hash to plates, top with the fried eggs, and serve.

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