Turkey Beet Zucchini Hash

Name: Turkey Beet Zucchini Hash
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 5 Servings
Ingredients: 3 tablespoons coconut oil; 1 pound ground turkey; 1/2 red onion; 3 medium beets; 2 large carrots; 1 large yellow squash; 1 large zucchini squash; 1/2 head kale; 2 teaspoons dried oregano; 1 teaspoon sea salt

User Reviews

5.0

3 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
55 mins
Servings
5 Servings
Calories
362 kcal
Course
Breakfast
Cuisine
American

Turkey Beet Zucchini Hash

Tyler Espinosa

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The most nutritious and unique breakfast hash you'll ever make!

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Ingredients

Servings

3 tablespoons coconut oil
1 pound ground turkey see note*
1/2 red onion sliced
3 medium beets shredded, about 2.5 cups
2 large carrots shredded, about 2 cups
1 large yellow squash chopped
1 large zucchini squash chopped
1/2 head kale chopped
2 teaspoons dried oregano
1 teaspoon sea salt

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Instructions

Heat the coconut oil over medium-high in a large (I used a 12-inch) cast iron skillet or pot. Add the ground turkey and press into a layer on the skillet without breaking the meat up too much. Allow the meat to brown for 2 to 3 minutes, then flip it to the other side and cook an additional 2 to 3 minutes (avoid cooking the meat all the way through just yet). Break the meat into smaller chunks using a wooden spoon or spatula
Add the red onion and cook, stirring occasionally, until onion begins to soften, about 3 minutes.
Add the shredded beets and carrots. Cover and cook 8 minutes, stirring occasionally. Add the squash, oregano, and sea salt. Cover and cook an additional 3 to 5 minutes, stirring occasionally.
Remove the cover, add the chopped kale leaves and continue cooking and stirring until any remaining liquid has burned off, the squash reaches desires done-ness, and the kale has wilted.
Taste the hash for flavor and add more sea salt to taste. Serve and enjoy!

Notes

*I use Diestel Ground Turkey, which you can buy online, or get at Whole Foods or your local natural food store. You can also use ground beef for this hash - just be sure to use a leaner grind and drain some of the fat before adding the vegetables to the skillet.
Omit the onion if following a low-FODMAP diet