Savory turkey hash has quickly become my favorite breakfast meal prep of all time. It’s ready in less than 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 that’s ready each morning in just under 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 ridiculous. This recipe is so versatile, and it’s quickly become one of my favorite meal prep breakfasts 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 up. They might even ask for seconds.
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 good 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. You could try this with apples and butternut squash, sweet potatoes and cranberries (YES!), or any other combination that suits your particular preferences. Try to stick to vegetables that pan sauté within 6-10 minutes, or adjust the cooking time to ensure proper fork tenderness.
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 or go home with this one. 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 combine the vegetables with the turkey once they’re done. Easy peasy.
For easy breakfast prep, I divide this into single serving containers along with a side of sautéed spinach. Each morning, I heat up the hash for 1 minute in the microwave, pan fry an egg, slap it on top, and then enjoy my warm, delicious, nutrient-dense 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 crazy durable, reasonably priced glass tupperware, these are it.
Ground Turkey Hash with Peppers and Squash
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 that's ready each morning in just under 5 minutes.
- 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.
For a meal prep version, divide the turkey hash into four single serving containers and store in the fridge for up to 5 days. When you're ready to eat, reheat on high for 1 minute, and top with a freshly fried egg.
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