30- Minute Ground Turkey Veggie Hash

This Ground Turkey Veggie Hash has become one of my favorite breakfasts to prep ahead. It’s packed with colorful, sautéed veggies, lean protein, and warm spices—then topped with a perfectly fried egg for a satisfying start to your day. Naturally gluten-free, Whole30, and paleo-friendly, it’s ready in just 30 minutes and keeps beautifully for weekday mornings.

***All of my recipes are gluten-free, dairy-free, blood sugar-friendly, and gut-supportive. We are all different so you may need to make adjustments based on your body’s unique needs.***

Ingredients:

• 2 tablespoons avocado oil, divided
• 1 teaspoon onion powder
• 2–4 cloves garlic, minced
• 1 lb. ground turkey
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• ¼–½ teaspoon red pepper flakes
• 2 zucchini, diced to ½”
• 1 yellow squash, diced to ½”
• 1 bell pepper, diced to ½”
• 1 tablespoon fresh parsley, chopped
• Sea salt, to taste
• Cracked black pepper, to taste
• 4 eggs
• Optional: 1 cup cooked quinoa (omit for Whole30)

Instructions:

1. In a 12″ skillet over medium-high heat, heat 1 tablespoon avocado oil. Add onion powder and garlic and cook for 1 minute.
2. Add ground turkey, thyme, oregano, red pepper flakes, salt, and pepper. Cook until turkey is browned and no longer pink, breaking it up as it cooks, 5–7 minutes.
3. Push turkey mixture to the sides of the pan. Add 1 teaspoon oil to the center and stir in zucchini and squash. Cook 5 minutes, stirring often, until just tender. Add bell pepper and cook another 3–4 minutes until everything is just barely softened. Add cooked quinoa.
4. Taste and adjust seasoning if needed. Divide hash between 4 plates and sprinkle with fresh parsley.
5. Wipe out the skillet and heat remaining oil. Crack in the eggs and fry to desired doneness, 3–4 minutes. Top each plate of hash with a fried egg and serve immediately.

Recipe Notes:

1. Make Ahead: Store hash (without egg) in the fridge for up to 5 days. Reheat and top with a fresh egg when ready to serve.
2. Whole30 Tip: Skip the optional quinoa if you’re following Whole30 strictly.
3. Vegetable Swaps: Sub in mushrooms, spinach, or sweet potato depending on what you have on hand.

*Recipe inspired by Our Salty Kitchen

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