Turmeric Sweet Potato Turkey Kale Hash
I am not a huge breakfast person unless it’s the weekend- aka a Sunday since Saturday’s are usually a flurry of getting prepped for a zesty wedding. When it comes to breakfast I am usually not the sweet tastebud kind- more of the savory. I was pretty excited to have created this yummy and hearty breakfast that is actually pretty easy to make too! It was one of those “kitchen sink” moments when everything in the fridge happen to work! Plus I have been trying to think of creative ways to incorporate more turmeric in my diet since I have been having sciatic pain and the turmeric helps with inflammation. All that said- I love that I can make a large skillet and then have a batch ready for quick re-heat on those extra busy mornings too!!
After prepping all your ingredients into cubes and slices and grating you can sauté, carmelize, and cook them up for the perfect combo!! Colorful and oh so flavorful!! I used multiple pans initially but for less dirty dishes I suggest whipping this up in a big cast iron skillet.
Look how colorful and earthy this yummy fall hash is!!
Enjoy my friends!!
- 1 cup Sweet Potatoes
- 1 cup Butternut squash
- 1 whole Onion
- 1 bunch Tuscan Kale
- 3 tbsp Grated turmeric
- 16 oz Ground Turkey
- 3 tbsp Feta
- salt and pepper
- olive oil
Brown ground turkey in sauce pan. Cube sweet potatoes and butternut squash, sauté in olive oil. Slice and carmelize onions in olive oil. Grate turmeric and add to browned turkey. Toss altogether and add chopped kale to wilt. Season with salt and pepper, then top with feta. Enjoy warm.