What do you do for breakfast when you’re not eating eggs or grains, and it’s too cold for a smoothie? You make ground turkey breakfast hash, of course!
This breakfast is one of our family favorites and is something we often will make once, and use over the course of a couple of days. It also makes a great contribution to a potluck brunch if you’re on a specific eating plan and you fear you’ll be attending a gathering that has nothing for you to eat (as I did recently). This recipe is paleo, gluten-free, dairy-free, grain-free, egg-free and soy-free, and can be made Autoimmune Program (AIP) diet-friendly as well by simply skipping the red pepper. Enjoy!
2 tablespoons coconut oil
2 large sweet potatoes
Garlic sea salt
Oregano
Thyme
Basil
1 onion, diced
½ lb crimini mushrooms, small diced
2 small or 1 large zucchini, cut into quarter moons
1 lb ground turkey (dark meat is best)
1 bunch lacinato kale, de-stemmed and chopped
1 red pepper, small diced (omit if you don’t eat nightshades or to make this recipe AIP-friendly)
Preheat oven to 385°F
In a metal mixing bowl, put 1 tablespoon of the coconut oil and put it in the oven as it’s warming to melt.
Peel and dice the sweet potato into 1/2” cubes. Toss them with the melted coconut oil and spread them onto a large, rimmed baking sheet. Season generously with the garlic sea salt, oregano, thyme, and basil. Put in oven to roast until just browned and soft. Approximately 20-25 minutes.
While the sweet potato is roasting, heat the remaining tablespoon of oil in a large heavy-bottomed skillet (we use this one). Sauté the onion, seasoning with the garlic sea salt. When translucent, add the mushrooms and zucchini, stirring as you go, and season generously with oregano, basil and thyme.
Once these first vegetables are soft, spread them to the sides of the pan, and add the turkey meat in the center, breaking it up with your spatula. Stir occasionally to ensure all turkey is cooked evenly. To speed up the cooking, put the lid on the pot.
When the turkey has cooked through, add the roasted sweet potato, chopped kale and red pepper. Stir to mix well, and put the lid back on while the flavors in the hash meld and the kale and red pepper wilt. This will take approximately 5 minutes. At this point, have a taste to ensure it is seasoned to your liking and adjust as needed. You can either enjoy it now or keep it for later. I recently brought this to a pot-luck brunch and it rested in an oven warmed to 200°F for approximately an hour before anyone ate it, and it was still delicious!
