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Easy Ground Turkey Hash

A versatile and healthy twist on traditional breakfast hash, featuring ground turkey and vibrant seasonal vegetables.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Hash
  • 1 lb ground turkey Select organic, cage-free options for the best flavor
  • 2.5 tbsp avocado oil For high smoke point cooking
  • 1 sweet onion diced into 1/2-inch pieces
  • 3 cloves garlic, freshly minced Nothing beats fresh garlic
  • 1 zucchini sliced into 1/4-inch thick half-moons
  • 1 yellow squash sliced into 1/4-inch thick half-moons
  • 1 bell pepper seeded and cut into 1/2-inch squares Colorful bell peppers make the dish pop visually
  • 4 eggs farm-fresh Farm-fresh eggs make all the difference
  • 1.5 tbsp parsley, for garnish Fresh is best for flavor
  • 3/4 tsp thyme Dried or fresh work well
  • 1/2 tsp oregano
  • 1/4 tsp red pepper flakes Adjust based on spice tolerance
  • 1/2 tsp smoked paprika Adds depth and warmth
  • to taste salt and black pepper

Method
 

Preparation
  1. Dice the sweet onion, mince the garlic, slice the zucchini and yellow squash, and cut the bell pepper into squares. Measure out your spices.
Cooking
  1. Heat 1 tablespoon of avocado oil in a large skillet over medium-high heat. Add the diced onion and cook until translucent, about 3-4 minutes, then add the minced garlic, cooking for an additional minute until fragrant.
  2. Crumble the ground turkey into the pan, adding thyme, oregano, red pepper flakes, salt, and black pepper. Cook until browned, about 5-7 minutes.
  3. Push the turkey to the edges of the skillet and add another teaspoon of avocado oil. Sauté the zucchini and yellow squash for about 4-5 minutes until golden and fork-tender, then fold back in with the turkey.
  4. Stir in the bell pepper and cook until slightly tender, about 3 more minutes.
  5. Plate the turkey hash among plates and garnish with fresh parsley.
  6. In a separate skillet, heat the remaining avocado oil and fry the eggs to your desired doneness. Serve the fried eggs on top of the hash.

Notes

Store leftover hash in an airtight container in the refrigerator for up to 3 days. You can freeze portions for up to three months. Letting the cooked hash rest for a few minutes before serving allows the flavors to meld beautifully.