1. Preheat oven to 400 degrees about 10 minutes before video begins.
2. Remove the stems and gills from the Portobellos. The stems can either be pulled orcut off and the gills can easily be scooped out with a spoon. Rinse the mushrooms,gently shake off any excess water, then place them onto a baking pan, hollow side up.Sprinkle with a pinch of salt and pepper, then place into the preheated oven. Set atimer and bake for 20-25 minutes.
3. While the mushrooms are baking, start prepping your hash by dicing the potatoesinto very small cubes, about 1/4 of an inch thick. Do this by slicing the potato into 1/4inch circles, then cut them into cubes. There is no need to peel the potatoes, the skinprovides an excellent flavor and texture. After dicing, give them a good rinse to removeany excess starch.
4. The potatoes will take longer to cook, so heat your large saute pan over medium heatand add a teaspoon of oil. Once the pan is hot, add your potatoes and cover with a lid.This will help them cook a little quicker.
5. Next, dice the bell peppers by cutting off the top, close to the stem. Pull out as manyof the seeds as you can and remove the thin white membrane, or pith. Slice the pepperinto 1/4 inch strips, then dice them into 1/4 inch squares. Add them to the potatoes andstir a few times to mix it up. Put the lid back over the pan.
6. To dice the onion, cut off the top and bottom and discard. Cut the onion in half sothat each half has the top and bottom ends. Take one half and slice 4 or 5 times fromtop to bottom, like half onion rings. Turn the onion and slice the other direction,leaving you with evenly diced squares. Add the onion to the pan and stir once again.Put the pan back over the pan.
7. Dice the Tempeh into cubes about the same size as your potatoes. Simply cut theblock into strips, then cubes from there. Remove the lid and add the Tempeh to thepan, increase heat to medium-high. The potatoes should be sufficiently steamed at thispoint, so discard the lid and stir the hash every minute or so.
8. Add 2 teaspoons each of chili powder, cumin, and garlic powder to the hash and stiroccasionally. Cook for 5 more minutes, uncovered.
9. While hash is finishing up, heat a small saute pan, preferably non-stick, overmedium-high heat with 1/2 teaspoon olive oil and crack one egg into the pan. Cook theegg to your preference, Make one egg for each bowl.
10. The Portobellos should be finished by now, so put one on each plate and fill themwith your hash. Place an egg on top of each one. Finally, chop a few leaves of freshparsley and sprinkle over the egg as a garnish and enjoy!