Turkey Apple Breakfast Hash

From the kitchen of Jesse Haas, CNS, LN
Adapted from Fed and Fulfilled

My sweetie is allergic to eggs and has high protein needs. Together, these two factors create a complicated breakfast equation. Inspired by some a meal planning project Tara and I have been working on for our upcoming Elimination Diet Group, I made this breakfast hash last weekend. It was delicious! I added more veggies - couldn't resist! - so have added my variations to the recipe below. This made 4 generous servings and reheated very well, which is a promising feature for batch cooking and weekday breakfasts. Try it and let me know if you made any personal revisions that inspired you.

Ingredients (meat):

• 1 lb ground turkey
• 2 Tbsp coconut oil
• 1/2 tsp dried thyme (I love thyme so actually used 2 tsp)
• 1 + 1/2 tsp cinnamon

Ingredients (veg): ​

• 1 Tbsp coconut oil
• 1 small red onion, diced
• 2 small zucchini
• 1 cup shredded carrots
• 2 cups cubed butternut squash (frozen is fine!) or sweet potato 
• 1 large apple, cored and chopped
• 4 cups chopped kale or other leafy green
• 3/4 tsp ground ginger
• 1/2 tsp garlic powder
• 1/2 tsp turmeric
• salt and pepper, to taste

Directions:

1. Heat 1 Tbsp coconut oil in a large skillet over medium heat. Add ground turkey and cook until browned, about 7 minutes. Season with thyme and cinnamon. Move to a plate. 
2. Melt 1 Tbsp coconut oil in the same skillet. Add onion and saute for 5 minutes, until softened. 
3. Add zucchini, carrots, apple and squash. Cook for 4-5 minutes or until the vegetables are soften. 
4. Add the kale, cover and cook for 2 minutes.
5. Stir in cooked turkey, remaining seasonings, salt and pepper to taste. Mix everything well and serve hot.

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Jesse Haas, CNS, LN is a licensed functional nutritionist and certified health coach. She was a founding partner of Wellness Minneapolis and was an active practitioner with the clinic from 2014-2022. To connect with her regarding functional nutrition and health coaching services, please follow this link.