Cashew Free Turmeric Ginger Turkey Breakfast Hash
Breakfast hash doesn't get nearly enough credit as a weeknight dinner option, but this skillet is the kind of meal that works any time of day. Sweet potato, zucchini, red bell pepper, and ground turkey come together with fresh ginger, turmeric, and cumin for a warm, golden, deeply savory dish that smells absolutely incredible while it cooks. The technique is straightforward — you build layers of flavor by browning each component before bringing everything together, so every bite has a little caramelized edge and a lot of character. Baby spinach wilts right into the pan at the end, and a squeeze of fresh lemon juice lifts the whole thing just before serving. Every single ingredient here is naturally free from tree nuts, so there's no need to scrutinize labels or swap anything out — just cook and eat. It's hearty enough to keep you full for hours, and the fresh cilantro or parsley on top adds a bright, herby finish that makes it feel a little fancy without any extra effort.
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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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