Ground Turkey Breakfast Hash with Squash and Peppers

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  2 cloves, minced or 6g

• Ground turkey

  Poultry food products, raw

  1 lb or 454g

• Thyme

  Spices, dried

  ½ tsp, ground or 0.7g

• Oregano

  Spices, dried

  ¼ tsp, ground or 0.5g

• Crushed red pepper flakes

  ¼ tsp or 0.08g

• Zucchini

  Summer squash, includes skin, raw

  1 medium or 196g

• Squash

  Summer, all varieties, raw

  1 medium or 196g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Parsley

  Raw

  2 tbsp or 8g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Egg

  Whole, fresh eggs

  4 large or 200g

Directions

1. Heat half of the avocado oil in a skillet over medium-high heat.
2. Add the diced onion and sauté, stirring frequently, until soft, about 4-5 minutes. Add minced garlic and sauté until fragrant, about 1 minute.
3. Add ground turkey, thyme, oregano, crushed red pepper flakes, and salt and pepper to taste. Cook, breaking up the meat, until no longer pink, about 5-7 minutes.
4. Push the turkey mixture to the edges of the pan and add half of the remaining oil to the center. Add diced zucchini and squash, sauté until tender but firm, about 5 minutes.
5. Add diced bell pepper, stir to combine, and continue to sauté for 3-4 minutes, or until just cooked.
6. Adjust seasoning to taste and divide the hash between plates.
7. Wipe out the pan, add the remaining oil, and heat until shimmering. Fry eggs until whites are set, about 3-4 minutes.
8. Top each plate of hash with a fried egg, garnish with fresh chopped parsley, and serve immediately.

Similar Foods

• Tomato and Ground Turkey Stuffed Spaghetti Squash
• Stuffed Turkey Breasts with Butternut Squash and Figs
• Turkey and Sage ­Stuffed Acorn Squash with Roasted Brussel Sprouts
• Grown Up Sloppy Joes with Ground Turkey and Avocado
• Ground Turkey Skillet with Zucchini, Corn, Black Beans and Tomato
• Breakfast Sausage Sauteed with Red and Green Bell Peppers