Easy Sweet Potato and Turkey Hash
This Easy Sweet Potato and Turkey Hash is the ultimate Whole30 breakfast. It’s an easy to make skillet hash with just a few whole foods ingredients.
There’s something about a hearty breakfast. It sets the tone for the day. It’s a great way to start the day! Sweet potatoes, ground turkey, carrots, spinach…all whole foods for a filling and hearty breakfast. Making a hearty breakfast hash is actually easier than you may think. It takes 7 ingredients, one skillet, and a few basic seasonings. Let’s make Easy Sweet Potato and Turkey Hash!
WHAT YOU’LL NEED:
Sweet potatoes
Ground turkey
Carrots
Broccoli
Spinach
Mushrooms
Avocado oil
Onion powder
Garlic powder
Paprika
Sea salt
Pepper
Fennel
Rosemary
HOW TO MAKE IT:
In a skillet over medium heat, begin browning the ground turkey, breaking it up into small pieces. As it’s cooking, add the onion powder, garlic powder, rosemary, fennel, sea salt, and pepper. Stir the spices into the ground turkey while breaking it up into bite-size pieces. Continue to cook for 10-12 minutes or until turkey is cooked through.
While the turkey cooks, begin cutting up the sweet potato, carrots, mushrooms, and broccoli.
Once the turkey is cooked through, add the diced sweet potato and extra virgin olive oil. Stir to evenly coat the sweet potatoes with oil. Cover with a lid and continue to cook over medium heat for 5 minutes, stirring occasionally. Remove the lid and add the carrots, broccoli, and mushrooms. Replace the lid and cook for 3 minutes. Add the spinach and let cook for about 2 minutes or until the broccoli is bright green and the spinach has cooked down.
Remove the hash from the heat and serve.
MEAL-PLANNING:
Love meal planning or trying to get better at it? This breakfast hash is the perfect recipe to try it with. I’ve made this hearty breakfast skillet to be evenly made into 4 breakfast servings.
HOW TO MAKE IT GRAB-N-GO STYLE:
Make this recipe.
Evenly divide into 4 containers with lids.
Store them in the fridge.
You now have the next 4 days’ breakfast ready to go! Having your breakfasts prepped and ready to go is a great way to stick to healthy eating. Whether you’re doing a round of Whole30, Macro counting, or wanting to get better at more whole foods – this hearty breakfast skillet is a great one to start with.
- 1 lb ground turkey
- 1 1/2 tsp paprika
- 1 tsp fennel
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp dried rosemary
- 1/2 tsp sea salt
- 1/4 tsp ground black pepper
- 1 1/2 cups diced sweet potatoes (about 1 medium sweet potato)
- 2 cups broccoli florets, cut to bite-size pieces
- 1 cup carrots, sliced to thin slices
- 2 cups fresh spinach
- 1 cup mushrooms, sliced thinly
- 2 Tbsp extra virgin olive oil
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In a skillet over medium heat, begin browning the ground turkey, breaking it up into small pieces. As it's cooking, add the paprika, onion powder, garlic powder, dried rosemary, fennel, sea salt, and pepper. Stir the spices into the ground turkey while breaking it up into bite-size pieces. Continue to cook for 10-12 minutes or until the turkey is cooked through.
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While the turkey cooks, begin cutting up the sweet potato, carrots, mushrooms, and broccoli. Once the turkey is cooked through, add the diced sweet potatoes and extra virgin olive oil. Stir to evenly coat the sweet potatoes with oil. Cover with a lid and continue to cook over medium heat for 5 minutes, stirring occasionally. Remove the lid and add the carrots, broccoli, and mushrooms. Replace the lid and cook for 3 minutes. Add the spinach and let cook for about 2 minutes or until the broccoli is bright green and the spinach has cooked down.
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Remove the hash from the heat and serve.
Store leftovers in a covered container in the fridge for up to 4 days.
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Am I correct to assume that you add the paprika with the other spices?
Thank you for the message! Yes, add the paprika at the same time as the other spices. I just edited the recipe card to include the paprika in the list of spices! Thanks!