Artificial Food Coloring Free Turmeric Ginger Turkey Breakfast Hash
Breakfast hash is one of those one-pan meals that genuinely delivers on flavor, and this version brings serious warmth with fresh ginger, turmeric, and cumin doing all the heavy lifting. The golden sweet potato cubes get a proper sear before joining tender zucchini, red bell pepper, and seasoned ground turkey — so every bite has a little color, a little sweetness, and a little savory depth. That vivid orange-yellow hue comes entirely from real turmeric and naturally colorful vegetables, not a drop of synthetic dye in sight, which makes it a genuinely satisfying option when you're trying to keep your plate clean and your ingredient list honest. Fresh lemon juice at the finish brightens everything up, and a handful of baby spinach wilted in at the end sneaks in some greens without making it feel virtuous in a boring way. It's the kind of breakfast that keeps you full and actually tastes like something you'd order at a restaurant. Finish it with a scatter of fresh cilantro or parsley and you've got a skillet that looks as good as it eats.
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Learn more →Ingredients
4 servings
- 1 lb ground turkey
- 2 tbsp garlic-infused olive oil, divided
- 1 medium sweet potato (about 10 oz), peeled and cut into ½-inch dice
- 1 medium zucchini, cut into ½-inch dice
- 1 red bell pepper, seeded and diced
- 1 tbsp fresh ginger, finely grated
- 1 tsp fresh turmeric, finely grated (or ½ tsp ground turmeric)
- ½ tsp ground cumin
- ¼ tsp ground black pepper
- ¾ tsp sea salt, or to taste
- 2 cups baby spinach
- 1 tbsp fresh lemon juice
For serving
- 2 tbsp fresh cilantro or flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Heat 1 tbsp of the garlic-infused 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
Reduce the heat to medium. Add the remaining 1 tbsp garlic-infused olive oil to the skillet. Add the red bell pepper and zucchini and cook, stirring occasionally, until softened and lightly browned at the edges, about 5–6 minutes.
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