Beef Free Turmeric Ginger Turkey Breakfast Hash
Breakfast hash gets a serious upgrade here, with golden sweet potato, tender zucchini, and vibrant red bell pepper all coming together in one satisfying skillet. Ground turkey does the heavy lifting as the protein, soaking up a bold blend of fresh ginger, turmeric, and cumin that makes every bite feel warm and a little exotic. The technique matters too — blooming the ginger and turmeric directly in the pan before adding the turkey coaxes out a depth of flavor you just don't get from stirring spices in at the end. Baby spinach wilts in at the last minute, and a bright squeeze of lemon juice ties everything together right before serving. It's a complete, colorful meal that works just as well for a lazy weekend brunch as it does for a weeknight dinner when you want something nourishing without a lot of fuss. A scatter of fresh cilantro or parsley on top is optional, but it adds a pop of freshness that really makes the dish sing.
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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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