Eosinophilic Esophagitis Friendly Lemon Turkey Breakfast Hash
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Learn more →Ingredients
4 servings
- 1 lb ground turkey
- 1 medium sweet potato (about 10 oz), peeled and cut into ½-inch dice
- 1 medium zucchini, cut into ½-inch dice
- 1 medium red bell pepper, seeded and diced
- 3 cloves garlic, minced
- 2 tbsp olive oil, divided
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp dried thyme
- ½ tsp salt
- ¼ tsp black pepper
- 1 lemon, zested and juiced (about 3 tbsp juice)
- 2 tbsp fresh parsley, chopped
Instructions
- 1
Heat 1 tbsp of the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the diced sweet potato in a single layer and cook, stirring every 2–3 minutes, until golden on the edges and just tender when pierced with a fork, about 10–12 minutes. Transfer to a plate and set aside.
- 2
Add the remaining 1 tbsp olive oil to the same skillet over medium-high heat. Add the red bell pepper and zucchini and cook, stirring occasionally, until softened and lightly browned at the edges, about 5–6 minutes. Push the vegetables to the sides of the pan.
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