May 30

Georgia Peach & Tempeh Hash

Invariably when I tell someone I’m from Georgia they exclaim “A Georgia peach!”


This annoys the crap out of me.  Same goes for “Hot-lanta.”

What does not annoy me are actual Georgia peaches.  This time of year you can’t walk through a farmer’s market without passing a giant table filled with the fragrant fruit.

I’m a fan of using them in sweet concoctions like Peach Cobbler Chia Pudding, or for a strange-but-summery appetizer like this Peach Caprese Salad.  Having been there, done that, I decided to try something a little more ambitious this week.  A brinner.

GA Peach & Tempeh Hash


Standing in the fridge door, I had my own version of Chopped as the strange (but good) idea evolved.  Sweet, yet savory.  I wanted bacon but was unwilling to go to the store.  Tempeh is a good stand in for bacon!  Honey mustard sounded good with a hash, and I finally remembered the horseradish I need to use (it expired in 2013… clearly just a suggestion).

My Georgia peach needed to be used and it seemed to me that it would go well with honey mustard (it did).  The sweet from both the fruit and mustard balanced out the tang from the tempeh and horseradish.  It was entertaining without being distractingly confusing to my tongue.  #TWSS

Ga Peach & Tempeh Money Shot


When you obtain local eggs, you know they need to be placed on all the things.  Besides, how can you have a brinner without #yolkporn?

Don’t skip the egg.  It made for a lovely dressing that tied the whole thing together perfectly.  Like a symphony in mah mouth.


Georgia Peach & Tempeh Hash

Georgia Peach & Tempeh Hash

  • 2 tsp honey mustard
  • 2 tsp horseradish sauce
  • 6 oz tempeh, cubed
  • 1/4 C red onion, diced
  • 1 medium potato, cubed
  • 1 peach, diced
  • 2 eggs, fried


Preheat oven to 400.

In a small bowl, mix together mustard and horseradish.  Toss with tempeh cubes and spread evenly on a foil-lined baking sheet.  Baked 10-15 mins, stirring half way through.

Meanwhile, grease a large skillet (I used coconut oil) and heat over med-high heat.  Add the potato cubes and cook until they are tender and browned on the bottom, stirring occasionally (~15 mins).

Stir in onions and sauté onions until translucent (~5-6 mins).

Removed tempeh from oven and add to skillet along with peaches.  Cook until peaches are heated through (~2 mins).  Stir in any remaining horseradish sauce and with salt, pepper, and red pepper flakes.

Transfer the hash to plates, top with the fried eggs, and serve.

Makes 2 servings.


How have you enjoyed making co-workers, friends, or family stare with strange but good creations this week? The link up rules can be found here or by clicking on “Strange But Good” in the menu bar above. In short, I want to see what concoctions have earned you weird looks from co-workers, family and friends! Post your Strange But Good creations, grab the logo below for your blog, and link up here.

If you’re not a blogger, you can still share your recipes on Instagram with the #strangebutgood hashtag.

Sprint 2 the Table



Remember to use #strangebutgood in any Tweets and Instagrams of your creations. :)


This weekend is the Atlanta Food & Wine Festival.  It’s my 4th year going – bring on the beer and donut pairings!

Do you like fruit in savory dishes?

What is your state/town known for?  Any annoying intros?



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  1. Debbie @ Live from La Quinta

    Well, I’ll have to skip the egg, but the rest sounds, well, strange but good.

    1. Laura

      It would be good without! You might want o more sauce though since you don’t have the yolk-syrup. ;)

  2. Christine @ Love, Life, Surf

    That looks delicious! I love peaches and can’t wait for them to show up at the farmers markets here! That would drive me crazy about the Georgia peach thing!

  3. Angela @ Happy Fit Mama

    I’m anxiously waiting for peach season here. They definitely aren’t the same fantastic taste of Georgia peaches but I’ll take it.

  4. Arman @ thebigmansworld

    Excuse me but is that a WHITE potato?

    You peach. You Georgia Peach.

    1. Laura

      NO. Mine was actually purple. ;)

  5. Kierston

    I’m sure I’d like this!

  6. Tiff

    I looooove peaches, and being called a GA peach never bothered me when I lived there. However, after living in the Carolinas a while, I’ve decided that SC has better peaches, and that bugs the crap outta me!

    1. Laura

      LOL! They really do… and they produce more. Shhhh…

  7. Tina Muir

    Love it! Especially summer fruits! Thanks for the idea Laura!

  8. Heather (Where's the Beach)

    I was just thinking about peaches the other day and put them on grocery list. I love to grill them and put them on salads. Makes me happy thinking about it. I love the honey mustard component in this dish.

    1. Laura

      I love them grilled too! Any fruit, really. It gets that delicious caramelization on the outside!

  9. Parita @ myinnershakti

    I like spicy mango salsa! I really think pepper and juicy fruit belong together. :)

    And I also HATE hot-lanta…just stop!

    1. Laura

      Cheers to that! I love mangos too… must go buy some!

  10. Brittany @ Delights and Delectables

    yum!!! tennessee— JACK kentucky— bourbon ;)

    1. Laura

      I still want to come do the trail!

  11. Linz @ Itz Linz

    oooooh itz been too long since i’ve had a peach! st louis (obviously not a state lol) is known for gooey butter cake, imo’s pizza (thin crust), and toasted ravioli!

    1. Laura

      And the custard!

  12. Megan (The Lyons' Share)

    Looks just peachy – had to. I don’t love horseradish, but you haven’t let me down yet so I’m sure this would be delicious! Chia pudding looks great, too, and was before I started reading – you should do the search terms thing again!!!! Definitely one of my favorite parts of looking at my analytics!

    1. Laura

      Hahaha – that made me laugh. ;)

      I’ve had some good terms lately… I need to start collecting them again!

  13. Dietitian Jess

    Beer and donut pairing sounds awesome, can’t wait to see some pics! I’m going to a beer and cupcake pairing monday for philly beer week so I’ll have to compare. Philly is known for cheesesteaks and cream cheese, neither of which I’m a huge fan of, but oh well. Have fun this weekend!

    1. Laura

      Ohhhh… beer and cupcake is a great idea! I make Irish Car Bomb Cupcakes every year. :)

  14. Megan @ The Skinny-Life

    This sounds delicious! I’ve never cooked with tempeh before. Could be scary…

  15. janet @ the taste space

    I am waiting for the Georgian peaches. I missed them last year because we arrived too late but I haven’t seen any yet…. And about the Hotlanta, Atlanta is hot!! :P

    1. Laura

      Fine, fine… but Houston is hotter!

  16. Sam @ Better With Sprinkles

    I’m currently eating a spinach salad with strawberries, so yup…sweet and savoury all the way ;-)

  17. Lee

    Sweet in savory stuff is not my jam. Although I can do it in salads.

    1. Laura

      What about spicy jam? ;)

  18. Hannah

    I have absolutely no idea what the “georgia peach” phrase is about, so you’ll never get that particular annoyance from me.

    1. Laura

      Whatever. Just come have one.

  19. Meghan@CleanEatsFastFeets

    Well I was totally going to go all Hotlanta on your ass at Blend, so there goes that. ;)

    I love the way these pictures came out. Gorgeous. Do me a favor. Be a peach and bring me one. I’ve got months before they ripen around here.

    1. Laura

      I wonder how a peach would travel…

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