Walnut 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. Sweet potato brings a natural sweetness and hearty bite, while fresh ginger and turmeric give the whole dish a warm, golden glow and a depth of flavor that feels anything but ordinary. Ground turkey keeps things lean and protein-packed, and the combination of zucchini, red bell pepper, and baby spinach means you're sneaking in a serious amount of vegetables before noon. The garlic-infused olive oil ties everything together with a savory richness, and a final squeeze of lemon juice brightens the whole pan right before serving. Since every ingredient here is whole and straightforward, there's no need to scan labels or worry about hidden nut additions that can sneak into spice blends or pre-seasoned proteins at the store. It comes together in one skillet, which means minimal cleanup and maximum flavor — exactly what a weekday morning calls for. Finish it with a handful of fresh cilantro or parsley and you've got a breakfast that looks as good as it tastes.
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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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