Turkey Breakfast Hash
Servings Prep Time
10-121/2 cups 20 mins
Cook Time
20 mins
Servings Prep Time
10-121/2 cups 20 mins
Cook Time
20 mins
Ingredients
  • 2tbsp Unrefined Coconut Oil
  • 1pound Ground Turkey Breast
  • 1/2tsp Dried Thyme
  • 1/2tsp Salt
  • 1 /2tsp Ground pepper
  • 1small OnionCubed, about a cup
  • 1/2 cup Shredded carrotsDiced
  • 2cups Frozen butternut squashcan sub sweet potatoes
  • 1large AppleDiced, about a cup
  • 2leaves KaleAbout a cup – remove steams
  • 1/2 tsp Turmeric
  • 1tsp Garlic Powder
  • 1/2tsp CinnamonCan sub Paprika
  • 2-3tbsp Fresh sageOptional, I like sage with turkey
Instructions
  1. Heat a large skillet to medium. Once hot, add 1 tbsp of coconut oil to the pan then add the turkey, stir frequently. Add 1/2 tsp of thyme, 1/2 tsp of salt and 1/2 tsp of pepper. Cook till brown and when it’s done, use a slotted spoon to remove meat to another plate.
  2. To the same skillet, add another tbsp of coconut oil and sauté diced onion and kale stems for about 3 mins. Add carrots, apple and butternut squash. Cook for about 10 mins till veggies are soft, then add diced kale – cook another 5 mins.
  3. Lastly, add the turkey back in and the remaining spices, cook another 5 or so mins till incorporated. This recipe lasts about 7 or so days in the fridge, and reheats really well on 70% power for about 2 mins with a cup of the hash. Add a poached or fried egg on top for additional protein and yumminess.