Dairy Free Turmeric Ginger Turkey Breakfast Hash
Breakfast hash is one of those one-pan meals that genuinely delivers on every front — hearty, colorful, and packed with flavor from the very first bite. Sweet potato brings a natural sweetness and satisfying bite, while fresh ginger and turmeric give the whole skillet a warm, earthy depth that feels anything but ordinary. Ground turkey keeps it lean and protein-rich without weighing things down, and baby spinach wilts right in at the end so you're getting greens without any extra effort. The finishing squeeze of lemon juice brightens everything up and ties all those bold spices together beautifully. Dairy-free cooking can sometimes feel like you're sacrificing richness, but garlic-infused olive oil does serious work here — it adds savory depth at every stage of cooking without a drop of butter or cream in sight. There's no swapping or substituting required; every ingredient on this list is naturally free of dairy, so you can cook with total confidence. It's the kind of dish that's just as welcome on a slow Sunday morning as it is for a quick weekday meal prep session, and it reheats like a dream.
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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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