Chestnut Free Turmeric Ginger Turkey Breakfast Hash

Total time45 min

Prep time15 min

Cook time30 min

Chestnut Free Turmeric Ginger Turkey Breakfast Hash

Breakfast hash doesn't get nearly enough credit as a weeknight dinner option, but this skillet is hearty, colorful, and packed with enough going on that it works any time of day. Sweet potato brings a natural sweetness and satisfying bite, while zucchini and red bell pepper keep things fresh and vibrant. The real magic here is the combination of freshly grated ginger and turmeric bloomed right in the pan — that 30-second step wakes up the whole skillet and gives the turkey a warm, golden coating that smells absolutely incredible. Ground cumin and a finishing squeeze of lemon juice round everything out so no single flavor overpowers the rest. For anyone navigating tree nut concerns, this recipe is naturally free of the usual suspects without any substitutions required — every ingredient on the list is straightforward produce, lean protein, and pantry spices. There's no need to audit labels or worry about hidden additions sneaking in. Baby spinach wilts into the hash at the very end, adding a pop of green and a little extra nutrition without any fuss. Finish it with a handful of fresh cilantro or parsley and you've got a one-pan meal that looks like it took far more effort than it actually did.

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Ingredients

4 servings

1 lb ground turkey
2 tbsp garlic-infused olive oil, divided
FODY Low FODMAP Garlic-Infused Olive Oil (250ml)Culinary Tours Garlic Infused Spanish Extra Virgin Olive Oil Garlic Infused Extra Virgin Olive Oil - 8.5oz - Good & Gather™Good & Gather Garlic Infused Extra Virgin Olive Oil Frederik's by Meijer Extra Virgin Garlic Infused Olive Oil
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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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