Brazil Nut Free Turmeric Ginger Turkey Breakfast Hash
Breakfast just got a serious upgrade with this vibrant, anti-inflammatory skillet that's as nourishing as it is satisfying. Golden sweet potato, tender zucchini, and red bell pepper form a colorful base, while fresh ginger and turmeric bring a warm, earthy depth that makes the whole kitchen smell incredible. Ground turkey keeps things hearty and protein-packed without weighing you down, and a final handful of wilted baby spinach sneaks in even more goodness before the pan leaves the heat. The finishing drizzle of lemon juice brightens every bite and ties all those bold spices together beautifully. For anyone navigating tree nut allergies, a hash like this is a genuinely stress-free choice — every ingredient here is a whole food or simple pantry staple, with zero risk of hidden nut-based oils or cross-contaminated processed products sneaking in. Garlic-infused olive oil does double duty as both the cooking fat and a subtle flavor builder, so the dish stays rich and savory without relying on anything complicated. Scatter some fresh cilantro or flat-leaf parsley over the top before serving and you've got a one-pan meal that looks as good as it tastes.
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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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