Cinnamon Free Turmeric Ginger Turkey Breakfast Hash

Total time45 min

Prep time15 min

Cook time30 min

Cinnamon Free Turmeric Ginger Turkey Breakfast Hash

Breakfast hash doesn't have to mean the same old spiced-up skillet, and this one proves it by leaning hard into fresh ginger, turmeric, and cumin for a warm, earthy flavor that genuinely wakes you up. Sweet potato cubes get golden and caramelized in garlic-infused olive oil before joining tender zucchini, red bell pepper, and savory ground turkey — it's colorful, hearty, and satisfying in all the right ways. A handful of baby spinach wilts right into the pan at the end, and a squeeze of fresh lemon juice brightens everything up just before serving. For anyone navigating a sensitivity to cinnamon, breakfast can be a minefield — so many savory morning dishes sneak it in through spice blends, sausage seasonings, or pre-mixed hash seasonings. This recipe keeps every ingredient transparent and straightforward, so you know exactly what's going into the pan. The warmth here comes entirely from ginger, turmeric, and cumin, which deliver plenty of depth and complexity without any of the usual suspects. Finish it with a scatter of fresh cilantro or flat-leaf parsley and you've got a skillet meal that feels special enough for a slow weekend morning but simple enough to pull off any day of the week.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

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
See all
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!