Turkey Sweet Potato Breakfast Hash (AIP Approved!)
Breakfast.
Bagels, cereal, muffins, danish, donuts, toaster pastries, cinnamon rolls…I think we can all agree that these traditional breakfast foods in the Standard American Diet (SAD) are truly sad indeed.
So you want to eat healthier aaand…you have no idea where to start nor do you have the time to cook every morning. Enter – my breakfast hash. I first came up with this recipe when I was trying to find a healthy, savory breakfast that I could eat while on an autoimmune paleo (AIP) protocol. I also needed something that would sneak a couple extra servings of veggies into my day to stay on track with the portion control container system I was following.
On the container system, one batch will yield six servings. Now that I’m not following that program, I have cut the serving size down a bit (to what fits in the bowl) so I divide the total batch into two containers – one goes in the fridge and the other in the freezer. That way I only have to make it every other weekend.
Have it as is, add 1/2 cup of sauerkraut/serving for gut health, or enjoy with a nice over easy egg if you’re not following AIP (or sensitive to eggs).
Hope you enjoy!
AIP Breakfast Hash
- 2 lbs sweet potato, diced
- 20 oz (3 medium) zucchini, diced
- 16 oz kale, clean and chopped (I buy the prepped kind in the bag)
- 1 medium onion, diced
- 2 lbs ground turkey
- 1-2 Tbsp tumeric, divided
- 2 tsp Italian seasoning, divided
- 5 tsp coconut oil, divided
- cooking spray (olive oil or avocado oil)
- Salt, to taste
- water or stock as needed
- Preheat oven to 400F. Place diced sweet potatoes on a baking sheet (I line mine with parchment paper for easier cleanup). Spray potatoes with a light coating of cooking spray and season with salt. Toss to coat. Roast on top rack for 20-25 minutes, until fork tender.
- Heat 2 tsp coconut oil in a large skillet over medium heat. Sprinkle with salt and cook until tender, stirring occassionally. If it doesn’t seem to be cooking or the pan gets too hot and it starts to burn, add a spash of water or stock to the pan. Pour kale into a large mixing bowl or storage container and return pan to heat.
- Heat an additional 2 tsp coconut oil in same pan used for kale. Add zucchini, onion, and 1 tsp Italian seasoning and cook, stirring occasionally, until veggies are tender (they will become translucent). Season with salt and add to bowl with kale. Return pan to heat.
- Heat remaining teaspoon of coconut oil in pan used to cook vegetables. Add ground turkey, remaining 1 tsp of Italian seasoning, salt, and 1 Tbsp tumeric. Cook, breaking up meat, until fully cooked and no longer pink.
- Add vegetables to pan with turkey and stir well to combine. Season with salt and additional tumeric, if desired. If mixture is too dry, add a splash of water or stock. You don’t want a lot as you should be able to serve this on a plate.
- Add roasted sweet potatoes to the pan and stir gently to combine.
To serve, divide into 6 equal portions. I’m a nerd so I weigh the final product and divide by 6 so I know how much to weigh out each morning.
Container equivalents: 1 green, 1 red (A), 1 yellow (B), 1 tsp
