Rice Free Turmeric Ginger Turkey Breakfast Hash

Total time45 min

Prep time15 min

Cook time30 min

Rice Free Turmeric Ginger Turkey Breakfast Hash

Breakfast hash is one of those deeply satisfying one-pan meals that somehow manages to feel both hearty and fresh at the same time. This version layers golden-edged sweet potato, tender zucchini, and red bell pepper with lean ground turkey that's seasoned with fresh ginger, turmeric, cumin, and a bright finish of lemon juice — it's warming, colorful, and genuinely craveable first thing in the morning. The aromatics get a quick bloom in the center of the pan before everything comes together, which coaxes out a depth of flavor you wouldn't expect from such a simple technique. Baby spinach wilts in at the end to add a pop of green and a little extra nutrition without any fuss. For anyone navigating a rice-free lifestyle, breakfast can sometimes feel like the trickiest meal to get right — so many grab-and-go options lean on grains as filler, but this hash is completely built around vegetables and protein with nothing missing. Garlic-infused olive oil ties the whole dish together with a savory backbone, and a handful of fresh cilantro or parsley on top makes it feel like something you'd order at a weekend brunch spot. It comes together in a single skillet, which means cleanup is minimal and the whole thing is on the table before the morning gets away from you.

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Ingredients

4 servings

1 lb ground turkey
2 tbsp garlic-infused olive oil, divided
FODY Low FODMAP Garlic-Infused Olive Oil (250ml)Culinary Tours Garlic Infused Spanish Extra Virgin Olive Oil Garlic Infused Extra Virgin Olive Oil - 8.5oz - Good & Gather™Good & Gather Garlic Infused Extra Virgin Olive Oil Frederik's by Meijer Extra Virgin Garlic Infused Olive Oil
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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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