Red Meat Allergy Friendly Turmeric Ginger Turkey Breakfast Hash
Breakfast hash is one of those one-pan meals that can feel genuinely exciting when the spices are right, and this version absolutely delivers. Ground turkey stands in beautifully for the usual beef or sausage, bringing lean, satisfying protein without any of the red meat concerns that make so many classic hash recipes off-limits. Sweet potato adds natural sweetness and hearty body, while zucchini and red bell pepper keep things colorful and fresh. The real magic here is the combination of freshly grated ginger and turmeric bloomed right in the pan — that 30-second step unlocks a warm, earthy depth that makes the whole skillet smell incredible. A handful of baby spinach wilts in at the end for a pop of green, and a squeeze of lemon juice ties everything together with just enough brightness. It all comes together in a single skillet, which means minimal cleanup and maximum flavor on a busy morning. Finish it with a scatter of fresh cilantro or parsley and you've got a breakfast that looks and tastes like you actually tried.
About FigFig 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
- 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!