Breakfast hash loaded with all the classic vegetables, turkey breakfast sausage crumble and soft-boiled eggs. A taste of diner-style food but made with high protein ingredients.
Turkey Hash Breakfast Bowls
Breakfast hash loaded with all the classic vegetables, turkey breakfast sausage crumble and soft-boiled eggs. A taste of diner-style food but made with high protein ingredients.
Equipment
- 1 Small Mixing Bowl For making the turkey sausage crumble
- 1 Medium Mixing Bowl For combining the breakfast hash
- 1 Medium Sheet Pan For oven roasting the potatoes
- 1 Large Pan For pan frying the ground turkey and veggies
- 1 Small Pot For making the soft-boiled eggs
Ingredients
For Turkey Hash
- 500 g Extra Lean Ground Turkey or extra lean ground protein of choice
- 500 g Yellow Potatoes Cubed into bite sized pieces
- 1 large Bell Pepper diced
- 2 Jalapenos diced
- ½ medium Onion diced
- 3 slices American Cheese Light, ½ fat
- 1 ½ tbsp Olive oil
- 1 tbsp BBQ Seasoning
- 1 tbsp Taco Seasoning
- 1 tsp Dried Sage
- 1 tbsp Brown Sugar 15g
- Salt and Pepper to taste
For Soft Boiled Eggs
- 6 Large Eggs 2 per serving
Instructions
To Cook the Breakfast Hash
- Preheat the oven to 425 °F.
- In a medium mixing bowl add the cubed potatoes, ½ tbsp of BBQ seasoning, plus salt and pepper to your liking. Toss to season the potatoes all over.
- Place the seasoned potatoes onto a medium sized parchment paper lined baking sheet and bake in the oven for 40-45 minutes, flipping halfway through to brown them on all sides. Once fully cooked, remove from the oven and set them aside in a medium sized bowl, to combine with the rest of the breakfast hash later.
- In a small mixing bowl add the ground turkey, taco seasoning, dried sage, brown sugar and a pinch of salt. Mix thoroughly to season the meat throughout.
- In a large pan over medium-high heat add ½ tbsp of olive oil, then add in the seasoned ground turkey. Spread it into a single layer and brown it on both sides. Once browned, chop it up using a wooden spoon and cook it until no pink color remains. Set aside in the same bowl as the potatoes.
- To the same pan, reduce the heat to medium and then add the remaining ½ tbsp of olive oil, the diced bell pepper, jalapeno, onion, remaining ½ tbsp of BBQ seasoning and a pinch of salt. Cook until the veggies have softened. Then set aside in the bowl with the cooked potatoes and ground turkey. Gently toss to combine everything.
To Portion and Serve
- Portion the breakfast hash evenly into 3 meal prep containers.
- When ready to eat, bring a small pot of water to a boil. Add 2 eggs to the pot and boil them for 6 minutes. Then remove the eggs to a bowl of cold water and allow to cool for 1 minute before peeling.
- Serve by reheating in the microwave for 1 minute. Top the breakfast hash with a slice of American cheese, then microwave for 30 seconds more. Finally add the peeled soft boiled eggs to the bowl and half them. Optionally, top with everything-bagel seasoning or your favorite hot sauce.