Recipe: $8.94 | Per Serving: $2.24 | Yield: 4 +
This easy Turkey Breakfast Hash with Brussels Sprouts and Sweet Potatoes is a beautiful canvas home cooks can modify to their heart's desire! This easy breakfast actually comes together in about 20 minutes, and yields enough for 4-6 servings, making it a great option for make-ahead breakfast meal prep.
The number one thing my clients (and maybe all Americans?) seem to need is a way to make hearty, nutrient-dense breakfasts. It's hard to get enough protein from oatmeal day after day, and we don't really set up our workdays to allow for a hot breakfast with filling fat, fiber, and protein.
That's exactly why I am sharing this seemingly too-easy recipe: because we all need it!
All you need are a few simple ingredients, and 20-25 minutes.
I like to make this on the weekends and heat it up throughout the week with a fresh egg the day-of.
To make this Turkey Breakfast Hash faster/easier:
- use pre-shredded brussels sprouts
- use pre-cubed sweet potatoes
- swap out Japanese sweet potatoes for orange sweet potatoes (they cook faster)
- cook the turkey in a separate skillet to save 5-8 minutes
- make a batch of soft-boiled eggs ahead of time to use day-of!
You can also change up the seasonings in this recipe. I have made it with rosemary, sage, and maple syrup (like starting with these maple breakfast sausages), or you can even add a little shredded or cubed apple if you'd like it a little sweeter.
And as always, skip things that don't work for you! I love adding an egg (poached or soft boiled when I have the time), but weekdays usually call for something quick and easy with a runny yolk.
I made (and priced) this with Japanese sweet potatoes, but you can use your favorite spuds here - this is also great with orange garnet sweet potatoes or Yukon gold potatoes.
Other Healthy Breakfast Recipes:
- Bacon Quinoa Breakfast Bowls
- Paleo Egg Muffins
- Sausage & Pepper Frittata (Paleo)
- Zucchini, Chorizo, and Black Bean Breakfast Skillet
Low FODMAP: Not really, but can be modified - if you tolerate this small serving of brussels sprouts, replace the sweet potato with rutabaga or white potato and skip the onion.
PIN THIS RECIPE FOR LATER! (Please and thank you!!)
Turkey Breakfast Hash with Brussels Sprouts and Sweet Potatoes
- 1-2 Tablespoons cooking fat as needed (coconut oil, ghee, avocado oil work great here)
- 2 Tablespoons onion minced
- 1 pound ground turkey
- 1 teaspoon ground sage
- 1 teaspoon dried rosemary
- ½ teaspoon Italian herb seasoning can sub with your favorite herbs and seasonings instead
- ½ teaspoon red pepper flakes
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 medium sweet potato Japanese or regular sweet potato, about 12 ounces
- ½ teaspoon salt
- ½ cup water
- 8 ounces shredded brussels sprouts
- more salt to taste
- optional: 4-8 eggs 1-2 per serving
- optional: 4 servings of fruit
- In a large skillet (one that has a lid), warm up the oil or cooking fat, then sauté the minced onions about 2-3 minutes, or until just starting to brown.
- Add the ground turkey and seasonings and cook until browned and fully cooked. Remove to a bowl and set aside.
- Chop the sweet potato into small cubes, about ¼-inch. You want them small so they cook quickly and evenly. Add a little more cooking fat to the pan, set to medium-high heat, and add the sweet potatoes and ½ teaspoon salt. Toss to cover in the fat and then add ½ cup water. Cover and cook about 5 minutes to steam. Remove lid and stir potatoes, and check for doneness. If needed, add a little more water and steam 1-2 minutes longer. Otherwise, sauté until any remaining water has cooked off.
- Stir in the shredded brussels sprouts and a dash of salt and cook another 5-7 minutes. You can cover them to steam and cook faster if you'd prefer.
- Stir in the turkey and continue cooking until warmed through. Taste and adjust salt, pepper, etc. for your own preferences.
- Serve with a gooey 6-minute egg, poached egg, or fried egg if desired.