Pistachio Free Turmeric Ginger Turkey Breakfast Hash
Breakfast just got a serious upgrade with this vibrant, anti-inflammatory skillet that's as satisfying at 7 a.m. as it is for a lazy weekend brunch. Sweet potato brings natural sweetness and hearty body, while zucchini and red bell pepper add color and a light crunch that keeps every bite interesting. Fresh ginger and turmeric are bloomed directly in the pan before the turkey goes in, which means their warm, earthy flavor gets worked into every corner of the hash rather than just sitting on top. Ground turkey cooks up lean and tender, soaking up all those golden spices alongside a hit of cumin and a bright finish of lemon juice that ties the whole thing together. Baby spinach wilts in at the very end, adding a pop of green without turning mushy or bitter. Every ingredient here is straightforward and easy to source — no specialty items, no hidden blends, no reason to second-guess what's in your pan. Finish it with a handful of fresh cilantro or parsley and you've got a one-skillet meal that looks and tastes like you actually tried.
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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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