Tempeh-Potato Hash

Improvised from another recipe, as usual. A hearty vegan breakfast. Each serving provides about 12 grams of protein: as much as you would get in 2 eggs.

Serves 2

4 oz. organic tempeh (the tempeh at Trader Joe's is so cheap, like $1.69 for an 8 oz. package)
6 oz. shredded hashbrown potatoes (or a couple cups peeled and shredded or diced potatoes)
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
1/4 cup chopped onion
2 TBSP refined coconut or sesame oil (the refined oils taste neutral, not like coconut or sesame)
1/2 tsp smoked paprika
2 tsp Bragg's Liquid Aminos or soy sauce
salt and pepper to taste

Heat about 1/2 TBSP of the oil in a large skillet on medium heat, and saute the onion and bell peppers until soft and lightly browned, several minutes. Add 1 more TBSP oil, heat for a minute and add potatoes. Stir and then allow to brown undisturbed for about 4 minutes. Use a wooden spoon to scrape up brown underside, stir and allow to brown undisturbed again for a few more minutes. Continue to brown until desired crispness, being careful not to burn. Resist the urge to stir a lot as then it will not brown, you will need to scrape up the browned bits but that is fine. May require more oil, especially if using fresh potatoes. Sprinkle lightly with salt and transfer to another dish, set aside.

Heat remaining 1/2 TBSP oil in the same skillet and crumble tempeh into the pan (use your fingers and crumble it, just like feta cheese). Sprinkle Bragg's or soy sauce and stir. Cook and stir occasionally until browned, about 5 minutes. Return potatoes to the pan, stir in smoked paprika and stir and warm all thoroughly.

Add salt and pepper to taste and serve with ketchup, hot sauce or salsa as desired.