Name: Whole30 Turkey Hash - Healthy Breakfast Bowl
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 2
Cuisine: Whole30
Ingredients: Slices of avocado; 1 medium onion, chopped; 2 teaspoons olive oil; 2 cloves of garlic, finely chopped; 8 baby potatoes, quartered; 8 baby peppers, sliced; 6 sliced mushrooms; 6 ounces of left over cooked turkey; 4 cups of spinach or baby mixed greens; 8 baby tomatoes, halved; Sea salt and cracked black pepper to taste; 2 soft cooked eggs

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Looking for a healthy recipe to use up leftover turkey? Try making this Whole30 Turkey Hash for breakfast!

Like most Whole30 recipes, this breakfast hash is jam-packed with nutritious vegetables and lean protein. This combination of ingredients will keep you full until lunchtime and gives you a great start to the day.

Keep reading to get the recipe for this turkey hash breakfast bowl.

Ingredients for this healthy turkey hash breakfast bowl

One of the great things about the Whole30 diet plan is that proteins and vegetables become the star of your recipes. That means that a heaping bowl of vegetables and lots of leftover turkey are just made for each other.

To make this hearty and healthy breakfast bowl you’ll need the following ingredients:

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1 medium onion, chopped
2 teaspoons olive oil
2 cloves of garlic, finely chopped
8 baby potatoes, quartered
8 baby peppers, sliced
6 sliced mushrooms
6 ounces of leftover cooked turkey
4 cups of spinach or baby mixed greens
8 baby tomatoes, halved
Sea salt and cracked black pepper to taste
2 over easy eggs
Sliced avocado (to garnish)

Making this Whole30 turkey hash breakfast bowl

This is one of my favorite breakfast recipes to make any time I have leftover turkey. Everything except for the cooked egg comes together in one pan in less than 30 minutes.

You can use whatever veggies you have on hand but I love baby potatoes and peppers, as well as onions, mushrooms, and baby spinach.

To start, heat your olive oil in a non stick pan. Add the onions, potatoes, peppers and sauté until the potatoes are still firm but starting to soften and the onions and peppers are soft, about 6-7 minutes.

Add the sliced mushrooms and continue to sauté for another 2-3 minutes. Then add the cooked leftover turkey and garlic and sauté until the turkey is hot, about 2-3 minutes.

Add your greens and tomatoes, and cook until the greens have wilted, about 2 minutes. Season with sea salt and cracked black pepper.

When the vegetables are cooked and the greens are almost wilted, make two over easy eggs and add them to the top. I love the way the soft cooked yolk mixes with all the vegetables under it when I cut into it!

To serve, spoon the turkey breakfast hash into two shallow bowls, and add one over easy egg to each. Add the sliced avocado to the bowls and enjoy!

I’ve also made this with broccoli florets, cauliflower, and baby mixed greens and it’s really good, too.

This breakfast recipe is gluten-free and nutritious. If you want it to fit the Paleo eating plan, just sub the potatoes for sweet potatoes and you are good to go!

Tasting this healthy breakfast bowl

Nutritiously rich are the words that come to mind when I take a bite of this amazing Whole30 breakfast bowl.

The potatoes are firmer than the other veggies and add a bit of heartiness to the dish. The combination of mushrooms, onions, and eggs for breakfast in the morning is one of my favorites.

More healthy recipes for leftover turkey

Still have a lot of turkey to use up? Try one of the recipes below!

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Yield: 2

Whole30 Turkey Hash - Healthy Breakfast Bowl

This Whole30 turkey hash is a great way to use left over turkey & makes a hearty & healthy breakfast bowl. Add an egg and sliced avocado for extra goodness.

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Ingredients

1 medium onion, chopped
2 teaspoons olive oil
2 cloves of garlic, finely chopped
8 baby potatoes, quartered
8 baby peppers, sliced
6 sliced mushrooms
6 ounces of left over cooked turkey
4 cups of spinach or baby mixed greens
8 baby tomatoes, halved
Sea salt and cracked black pepper to taste
2 soft cooked eggs

To garnish

Slices of avocado

Instructions

Heat the olive oil in a non stick pan and cook the onions, potatoes and peppers until the potatoes are firm but starting to soften and the onions and peppers are soft, about 6-7 minutes.
Stir in the sliced mushrooms and continue cooking another 2-3 minutes.
Add the garlic and cooked turkey and heat for another 2-3 minutes until the turkey is nice and hot.
Mix in the spinach or baby mixed greens and tomatoes and cook until the greens have wilted - about 2 minutes. Season well with sea salt and cracked black pepper.
While the greens are wilting make 2 soft cooked eggs.
Spoon the turkey hash onto two small shallow bowls and top each with a soft cooked egg. Garnish the plate with slices of avocado and enjoy.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 773Total Fat: 21gSaturated Fat: 5gUnsaturated Fat: 16gCholesterol: 280mgSodium: 434mgCarbohydrates: 105gFiber: 25gSugar: 36gProtein: 54g

Nutritional information is approximate due to natural variation in ingredients and the cook-at-home nature of our meals.