TURTLE ISLAND BREAKFAST HASH

Runner up in the Turtle Island 2008 Tempeh Contest

8 oz. Turtle Island Soy Tempeh, grated and crumbled
½ tsp cumin
Juice from 1 lime
1 teaspoon chopped fresh oregano
1 lb russet potatoes, peeled and diced into small cubes
2 tablespoons extra virgin olive oil
1 cup chopped onion
2-3 garlic cloves, minced
1 red bell pepper, sliced thinly into strips
1 green bell pepper, sliced thinly into strips
1 14½ oz can diced tomatoes
1 tsp. chili powder
1 tsp. Worcestershire sauce
1 teaspoon brown sugar
4 large eggs
1 tablespoon chopped fresh cilantro

Toss the grated Tempeh with the cumin, lime juice and oregano and leave to marinade for 30 minutes.

Cook potatoes in boiling salted water until just tender, then drain.

Heat olive oil in a 12 inch non stick skillet over medium heat and saute onion, minced garlic and bell pepper strips until lightly browned. Drain and remove from skillet and then add potatoes and drained, crumbled Tempeh and sauté in the same oil until browned, about 5-7 minutes. Return onions, garlic and bell peppers to the skillet and add the can of tomatoes with juice, the chili powder, Worcestershire sauce and the brown sugar. Turn up the heat and cook on medium/high heat, stirring for about 3 minutes or until liquid has reduced by half. Make 4 holes in hash and break 1 egg into each. Cover, reduce heat to medium/low and cook for 5 minutes or until eggs are cooked to desired doneness. Sprinkle hash with cilantro before serving.

Serve with warm corn tortillas.

Submitted by Rosalind Pope, Greensboro, NC 27406