Make this EASY Turkey Breakfast Hash for healthy breakfasts all week long! I love this topped with a perfect poached egg and fruit on the side.
- 1–2 Tablespoons cooking fat, as needed (coconut oil, ghee, avocado oil work great here)
- 2 Tablespoons minced onion
- 1 pound ground turkey
- 1 teaspoon ground sage
- 1 teaspoon dried rosemary
- 1/2 teaspoon Italian herb seasoning
- can sub with your favorite herbs and seasonings instead
- 1/2 teaspoon red pepper flakes
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 medium Japanese sweet potato (or regular sweet potato, about 12 ounces)
- 1/2 teaspoon salt
- 1/2 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 1/4-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 1/2 teaspoon salt. Toss to cover in the fat and then add 1/2 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.
Oven: Alternatively, if you have time, or you’re making this ahead, I recommend roasting the sweet potatoes in the oven. on 425ºF for about 20-25 minutes. This provides and GREAT texture, and if using Japanese sweet potatoes, they taste even better when baked on high heat. You can cook the turkey as instructed, skip the sweet potato step, and just add the Brussels sprouts to the cooked turkey to sauté for about 5-7 minutes. Alternatively, you could roast the shredded Brussels sprouts as well, but they should only take about 10-12 minutes.
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Keywords: brussels sprouts hash, turkey hash, sweet potato hash, breakfast, egg-free breakfast, ground turkey brussels sprouts hash