Xanthan Gum Free Turmeric Ginger Turkey Breakfast Hash
Bright with turmeric and ginger, this skillet hash is the kind of breakfast that actually keeps you full and satisfied well into the afternoon. Sweet potato brings a natural, caramelized sweetness that plays beautifully against the warm spices, while zucchini and red bell pepper add color and a little crunch. Ground turkey cooks right into the mix, soaking up every bit of that fragrant ginger and cumin, and a handful of baby spinach wilts in at the end for a pop of green. A squeeze of fresh lemon juice at the finish brightens the whole pan in a way that feels almost restaurant-worthy for a weekday morning. For anyone navigating thickener-free eating, this recipe is naturally in the clear — every single ingredient is a whole food or a straightforward spice, with zero need for any stabilizers or additives. Garlic-infused olive oil does the heavy lifting on flavor without requiring any processed shortcuts, so you can cook with complete confidence in what's going into the pan. Finish it with a scatter of fresh cilantro or flat-leaf parsley and you've got a genuinely gorgeous, nourishing hash 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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