SouthernTurk
Unusual recipes for curious cooks.
https://southernturk.com/recipe/sweet-potato-tempeh-hash-with-fermented-pepper-relish
Printed October 29, 2026
Printed October 29, 2026
Fermented & Funky
Sweet Potato Tempeh Hash with Fermented Pepper Relish
Homemade tempeh meets Southern sweet potatoes in a funky breakfast hash that'll convert the most stubborn meat-and-eggs traditionalist.
Ingredients
- 8 ounces tempeh, crumbled
- 2 large sweet potatoes, diced small
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 1/4 cup fermented pepper relish
- 4 eggs for topping
- Fresh scallions, sliced
Preparation
Tempeh is Indonesian fermented soybean cake with a nutty, funky flavor that takes beautifully to Southern seasonings. This hash celebrates fermentation's ability to create satisfying, complex proteins from humble ingredients.
Building the Hash
- Heat olive oil in a large cast iron skillet over medium-high heat.
- Add diced sweet potatoes and cook for 8-10 minutes, stirring occasionally, until golden and tender.
- Push sweet potatoes to the side and add crumbled tempeh to the empty space.
- Let tempeh brown undisturbed for 3-4 minutes, then stir and brown another side.
- Add onion and cook until softened, about 5 minutes.
- Stir in garlic, paprika, cumin, salt, and pepper; cook 1 minute until fragrant.
- Make four wells in the hash and crack an egg into each.
- Cover skillet and cook until eggs are set to your liking.
- Top with dollops of fermented pepper relish and sliced scallions.
About the Relish
Fermented pepper relish is made by salt-fermenting diced bell peppers and hot peppers for a week, then mixing with vinegar and herbs. Its tangy heat cuts through the richness of the hash perfectly. Store-bought pepper jelly mixed with hot sauce works in a pinch.
