Seed Oil Free Turmeric Ginger Turkey Breakfast Hash

Total time45 min

Prep time15 min

Cook time30 min

Seed Oil Free Turmeric Ginger Turkey Breakfast Hash

Breakfast just got a serious upgrade with this vibrant, anti-inflammatory skillet that's as nourishing as it is satisfying. Ground turkey gets cooked down with fresh ginger, turmeric, and cumin until deeply fragrant, while sweet potato, zucchini, and red bell pepper bring color, texture, and natural sweetness to every bite. A handful of baby spinach wilts right into the pan at the end, and a squeeze of fresh lemon juice ties everything together with a bright, clean finish. The whole thing comes together in one skillet using garlic-infused olive oil — a real extra-virgin staple that keeps this completely free of the refined vegetable and seed oils that sneak into so many packaged breakfast products. No canola, no soybean oil, no mystery blends — just honest fat and whole ingredients cooked simply and well. That matters more at breakfast than people realize, since morning meals are often where seed oils quietly pile up through processed meats, cooking sprays, and pre-seasoned frozen hashes. This is the kind of recipe that works equally well for a lazy weekend brunch or a batch-cooked weekday situation you can reheat in minutes. Top it with fresh cilantro or flat-leaf parsley for a pop of herby freshness, and you've got a genuinely craveable plate that doesn't ask you to compromise on a single thing.

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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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