MSG Free Turmeric Ginger Turkey Breakfast Hash
Breakfast hash doesn't have to mean greasy diner fare loaded with mystery seasonings — this vibrant skillet proves that a morning protein bowl can be genuinely exciting. Ground turkey gets cooked down with sweet potato, zucchini, and red bell pepper, then brightened with fresh ginger, turmeric, and a squeeze of lemon at the finish. Every single ingredient here is whole and recognizable, which means no hidden flavor enhancers, no seasoning packets, and no second-guessing what's actually in your pan. The garlic-infused olive oil does a lot of heavy lifting in the flavor department, giving you that savory depth without any additives you'd rather avoid. Fresh turmeric and ginger bloom in the center of the skillet before everything comes together, creating a warm, golden color and an aroma that makes the kitchen smell incredible. Baby spinach wilts in at the end for a pop of green and a little extra nutrition, while cilantro or parsley on top keeps things fresh and lively. It's a satisfying, clean-eating breakfast that works just as well for a quick weeknight dinner when you need something hearty on the table fast.
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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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