This ground turkey hash is one of my favorite paleo ground turkey recipes. It’s fast and easy (just thirty minutes!), bright and fresh, and adaptable to every season. Top it with a simple fried egg and you’ve got a warm, filling and nutritious breakfast that’s ready each morning in just 5 minutes.
Happy top-of-the-weekend y’all! It has been a week, and I am so excited to welcome Saturday into this house. Two glorious back-to-back days of lazy mornings with delicious hot coffee, time to dive into every article I’ve bookmarked all week, and not a single thing on the calendar.
Bahahahahahah. Just kidding. I have tiny humans. Lazy morning? Hot coffee? I’m not familiar with this witchcraft.
I’m just regurgitating fantasies from romcoms I watch on the iPad while secretly shoving chocolate bars in my face in the bathroom. Or perhaps it’s a repressed memory from a former life. Maybe today I’ll have lukewarm coffee that I only have to microwave once. #amomcandream
But here’s a statement that’s actually truthful – this ground turkey hash with squash and peppers is awesome. This paleo ground turkey recipe is super versatile, and it’s quickly become one of my favorite breakfast prep recipes of all time.
One pan, 30 minutes, and a handful of ingredients later and you’ve got a hot, filling, nutritious breakfast that’s ready each morning in less than 5 minutes. Or you’ve got a whole foods dinner that even your picky kids will gobble (heh) up. They might even ask for seconds.
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Paleo and Whole30 Ground Turkey Hash Recipe Notes
For years I’ve been making hash with chicken sausage and while that’s crazy delicious too, ground turkey makes the process just a little bit easier and faster. Plus it’s nice to change things up sometimes, and who doesn’t love a ground turkey recipe in the fall?
My farmer’s market is still bursting with summer squash and bell peppers, so I picked up a couple of each for this ground turkey hash. But don’t let my life choices dictate your breakfast. Depending on the season (and your preference), any number of combinations are a winner:
- Apples and butternut squash
- Fingerling potatoes and carrots
- Sweet potatoes and cranberries
- New potatoes and mushrooms
- Parsnips, carrots and celery
Try to stick to vegetables that pan sauté within 6-10 minutes, or adjust the cooking time to ensure you cook heartier vegetables a bit longer. If you have questions about incorporating different veggies, ask me in the comments! I’ve tried just about every combination and I’m happy to help.
I cook my turkey hash in one pan, using my 12″ Calphalon cast iron skillet. A smaller skillet is going to get crowded and you’ll end up with soggy vegetables, so go big – literally.
If you don’t have a larger skillet, use a smaller one and simply remove the turkey after step 2. Sauté the vegetables on their own, then add the turkey back into the skillet with the vegetables once they’re done and stir to combine. Easy peasy.
Make it for Breakfast Prep
For easy breakfast prep, I divide this into single serving containers, add a side of sautéed spinach, and pop the containers into the fridge. In the morning morning, I heat up the hash and spinach for 1 minute in the microwave. While it’s heating up, I pan fry an egg, slap it on top, and then enjoy my warm, delicious, nutrient-dense paleo breakfast while my children tear the house apart in 3 minutes flat.
PS – I am in love with these glass Pyrex Snapware containers. I’ve been slowing converting our storage containers from plastic to glass and these guys are tops.
They’re durable (my kids have dropped them approximately eleventy billion times), they don’t get too hot when you microwave them, the lids are tight but also easy to put on/take off….the list is endless. If you’re in the market for durable, reasonably priced glass tupperware, these are it.
More Whole30 and Paleo Breakfast Resources
Need more Whole30 or Paleo breakfast inspiration? Check out my easy breakfast prep recipe for brussels sprouts hash with bacon and egg, or these 15 awesome Whole30 recipes that will make your breakfast rock.
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Paleo and Whole30 Ground Turkey Hash
- 2 tbsp avocado oil, divided
- 1 sweet onion, diced to 1/2"
- 2 cloves garlic, minced
- 1 lb. ground turkey
- 1/2 tsp dried thyme
- 1/4 tsp dried oregano
- 1/4 tsp red pepper flakes
- 1 zucchini, diced to 1/2"
- 1 yellow squash, diced to 1/2"
- 1 bell pepper, diced to 1/2"
- 1 tbsp fresh parsley, chopped
- sea salt, to taste
- cracked black pepper, to taste
- 4 eggs
- Heat a 12" skillet over medium high heat. Add 1 tbsp avocado oil and heat until shimmering. Add the onion and saute, stirring frequently, until the onions are soft, 4-5 minutes. Add the garlic and saute until fragrant, 1 minute.
- Add the turkey to the onions and garlic, 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/onion mixture to the edges of the pan and add 1 tsp oil to the center of the pan. Add the zucchini and squash to the oil, and saute, stirring frequently, until the squash is tender but still retains a bite, about 5 minutes. Add the bell pepper to the pan and stir to combine all ingredients. Continue to saute the hash, stirring frequently, for an additional 3-4 minutes, or until the bell pepper is just barely cooked.
- 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.