Southwest Breakfast Skillet

I make this once or twice a week when I’m looking for a hearty breakfast.  Get a little protein and a vegetable serving in as you start your day!  This recipe serves two hungry people, or four if you serve it with a side of fruit.

1 block Westsoy Tempeh

4 Cups southern-style hashbrowns (the ones in little cubes)

1 green bell pepper, diced

1 ear corn (remove the kernels of course) or roughly 1/2 cup of frozen corn

1 Cup salsa (I use my mom’s garden salsa, but any chunky salsa will do)

black pepper, cumin, and ground chili to taste (optional: fresh cilantro)

1/2 yellow onion, diced

vegetable oil for frying

In a cast iron skillet, heat oil to coat the bottom.  Crumble the tempeh into bite size pieces and add the onion and corn.  Saute until onion is translucent.  Add the pepper and the potatoes.  Continue to heat and stir until the potatoes are hot all the way through, then stir in the salsa and add seasonings as desired.  Heat until the salsa is warm, then serve.

For leftovers or just a variation, try scooping some of this mixture into a warm tortilla, or baking it into enchiladas (mix in some taco sauce, roll filling into tortillas, line up in a pan and cover with enchilada sauce, and bake).  Or make it into a tex-mex pizza by layering the filling in your skillet, alternating sauce, tortillas and filling, and placing the whole skillet in your oven.  Any way you make it, it’s tasty!

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