BHA & BHT Free Turmeric Ginger Turkey Breakfast Hash
Breakfast hash doesn't get much more satisfying than this — sweet potato, zucchini, red bell pepper, and ground turkey all coming together in one skillet with bold, warming spices. Fresh ginger and turmeric do the heavy lifting here, giving the whole dish an earthy, slightly peppery depth that feels anything but ordinary for a morning meal. Because every ingredient is whole and unprocessed, you sidestep the synthetic preservatives like BHA and BHT that sneak into packaged seasonings, pre-marinated proteins, and even some bottled oils. Garlic-infused olive oil keeps the flavor rich without relying on anything from a packet, and sea salt lets you control exactly what goes into the pan. The sweet potato gets a proper golden sear before joining the rest of the skillet, so you get those caramelized edges rather than a soggy mash. A handful of baby spinach wilts in at the end, and a squeeze of fresh lemon juice brightens everything up just before serving. It's hearty, colorful, and genuinely the kind of breakfast that makes you want to get out of bed.
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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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