Pecan Free Turmeric Ginger Turkey Breakfast Hash
Breakfast hash doesn't get nearly enough credit as a weeknight dinner option, but this skillet is about to change your mind on that front. Sweet potato cubes get golden and tender in garlic-infused olive oil before joining ground turkey, zucchini, and red bell pepper in one satisfying pan. Fresh ginger and turmeric do the heavy lifting on flavor here — bloomed briefly in the center of the skillet so their warmth and earthiness really open up before everything comes together. Cumin, black pepper, and a finishing squeeze of lemon round out the spice profile in a way that feels bright rather than heavy. Baby spinach wilts in at the end, adding color and a little extra nutrition without any fuss. Every ingredient in this recipe is naturally free from tree nuts, so there's no label-checking or substitution gymnastics required — just straightforward, wholesome cooking. Top it with fresh cilantro or parsley and you've got a complete, colorful meal straight from the skillet.
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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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