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Turkey, Beet, Zucchini Hash - an AIP and paleo friendly breakfast recipe made with highly nutritious ingredients
Turkey, Beet, Zucchini Hash
Prep Time
20 mins
Cook Time
35 mins
Total Time
55 mins
Course: Breakfast
Servings: 5
Author: Julia
  • 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 lacinato kale chopped
  • 2 teaspoons dried oregano
  • 1 teaspoon sea salt
  1. 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

  2. Add the red onion and cook, stirring occasionally, until onion begins to soften, about 3 minutes.

  3. 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. 

  4. Remove the cover and continue cooking and stirring until any remaining liquid has burned off and the squash reaches desires done-ness. 

  5. Taste the hash for flavor and add more sea salt to taste. Serve and enjoy!

Recipe 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