Post by Loupy on Jul 21, 2018 0:43:04 GMT -7
Whole30 Ground Turkey Breakfast Hash
Adapted from: Danielle @ oursaltykitchen.com/ground-turkey-hash/
Savory turkey hash has quickly become my favorite breakfast meal prep of all time. It's ready in about 30 minutes, and is naturally paleo, whole 30 and gluten-free. Topped with a simple fried egg, it's a warm, filling and nutritious breakfast.
Prep time: 5 min
Cook time: 25 min
Total time 30 min
Serves: 4
Ingredients:
4 tbsp avocado oil divided
1 lb. ground turkey
1/2 tsp dried thyme
1/4 tsp dried oregano
1/4 tsp red pepper flakes
1/2 large butternut squash peeled and chopped into small cubes
1/2 pound Fingerling potatoes, washed and chopped into small cubes
1 carrot shredded
1 tbsp fresh parsley chopped
sea salt to taste
cracked black pepper to taste
4 eggs
Instructions
Heat a 12" skillet over medium high heat.
Add 1 tbsp avocado oil and heat until shimmering.
Add the turkey along with the herbs, red pepper flakes, and salt and pepper to taste.
Saute, stirring frequently to break up the meat, until the turkey is no longer pink, 5-7 minutes.
Push the turkey mixture to the edges of the pan and add 1 tsp oil to the center of the pan.
Add the butternut squash and fingerling potatoes to the oil, and saute, stirring frequently, until they are tender but still retains a bite, about 5 minutes.
Continue to saute the hash, stirring frequently, for an additional 3-4 minutes, or until the potatoes and squash are cooked.
Throw in the shredded carrots, stir and warm through.
Taste for seasoning and add additional salt and pepper if needed.
Divide the hash between 4 plates and sprinkle with fresh parsley.
Wipe out the pan, add the last two tsp avocado oil, and heat until shimmering.
Crack four eggs into the pan, one at a time, and fry until the whites are set, 3-4 minutes.
Top each plate of hash with a fried egg and serve immediately.
Recipe Notes:
Add 1 sweet onion diced to 1/2 " and 2 cloves of garlic minced if you wish.
Since I am allergic to onions and do not like zucchini I adapted this for my taste. I chose butternut squash, fingerling potatoes and shredded carrots for my veggies.
But, there are a ton of other vegetables and fruit you can add or substitute in this wonderful hash. Just make sure you cut them all the same size so they will cook evenly.
Here are a few suggestions:
Apples and butternut squash
Fingerling potatoes and carrots
Sweet potatoes and cranberries
New potatoes and mushrooms
Parsnips, carrots and celery
Zucchini, yellow squash and red bell pepper
Adapted from: Danielle @ oursaltykitchen.com/ground-turkey-hash/
Savory turkey hash has quickly become my favorite breakfast meal prep of all time. It's ready in about 30 minutes, and is naturally paleo, whole 30 and gluten-free. Topped with a simple fried egg, it's a warm, filling and nutritious breakfast.
Prep time: 5 min
Cook time: 25 min
Total time 30 min
Serves: 4
Ingredients:
4 tbsp avocado oil divided
1 lb. ground turkey
1/2 tsp dried thyme
1/4 tsp dried oregano
1/4 tsp red pepper flakes
1/2 large butternut squash peeled and chopped into small cubes
1/2 pound Fingerling potatoes, washed and chopped into small cubes
1 carrot shredded
1 tbsp fresh parsley chopped
sea salt to taste
cracked black pepper to taste
4 eggs
Instructions
Heat a 12" skillet over medium high heat.
Add 1 tbsp avocado oil and heat until shimmering.
Add the turkey along with the herbs, red pepper flakes, and salt and pepper to taste.
Saute, stirring frequently to break up the meat, until the turkey is no longer pink, 5-7 minutes.
Push the turkey mixture to the edges of the pan and add 1 tsp oil to the center of the pan.
Add the butternut squash and fingerling potatoes to the oil, and saute, stirring frequently, until they are tender but still retains a bite, about 5 minutes.
Continue to saute the hash, stirring frequently, for an additional 3-4 minutes, or until the potatoes and squash are cooked.
Throw in the shredded carrots, stir and warm through.
Taste for seasoning and add additional salt and pepper if needed.
Divide the hash between 4 plates and sprinkle with fresh parsley.
Wipe out the pan, add the last two tsp avocado oil, and heat until shimmering.
Crack four eggs into the pan, one at a time, and fry until the whites are set, 3-4 minutes.
Top each plate of hash with a fried egg and serve immediately.
Recipe Notes:
Add 1 sweet onion diced to 1/2 " and 2 cloves of garlic minced if you wish.
Since I am allergic to onions and do not like zucchini I adapted this for my taste. I chose butternut squash, fingerling potatoes and shredded carrots for my veggies.
But, there are a ton of other vegetables and fruit you can add or substitute in this wonderful hash. Just make sure you cut them all the same size so they will cook evenly.
Here are a few suggestions:
Apples and butternut squash
Fingerling potatoes and carrots
Sweet potatoes and cranberries
New potatoes and mushrooms
Parsnips, carrots and celery
Zucchini, yellow squash and red bell pepper
