Breakfast Potatoes with Pasta Sauce and Snow Peas:
3 medium red potatoes, sliced
4 good-sized crimini mushrooms
1/4 to 1/3 yellow onion, sliced
12 snow peas, chopped into 1-inch pieces
1/4 package tempeh, chopped fine
1/4 cup garlicky pasta sauce
1 clove garlic, minced or put through garlic press
1 tsp. Sriracha
Fresh ground pepper
Begin by putting your potatoes in a microwave-safe dish, covering with water, and cooking until they are fork tender, but still have a bit of resistance. In my microwave, this took 14 minutes, but I would start with 8 and work your way up in 3-minute increments so as to not overcook the potatoes. Once the potatoes are done, drain and rinse them in a strainer, and then dry well with paper towels.
Heat a large pan or cast-iron skillet over medium to medium-high heat, with a good amount of olive oil coating the bottom of the pan. Place the potatoes carefully in the pan, so that they will all fit and can brown evenly. Sprinkle with the smoked paprika, salt, and pepper and let brown for about 5 minutes.
Using tongs, flip the potatoes and rearrange as you see fit, in order to give each potato slice a chance to reach its full browning potential. Cook for 5 minutes on the second side as well.
Add the onion, mushrooms, and tempeh and cook for 3-5 minutes, just to give them some time to brown slightly. Lower the heat to low, add the snow peas, tomato sauce, Sriracha, garlic and another hit of salt and pepper, and cover, uncovering every once and bit to stir the mixture and avoid sticking or burning.
Your breakfast is ready once the snow peas have cooked. They will still have some crunch, a pleasant contrast with the softness and creaminess of the potatoes. Garnish with fresh herbs if you like.