This is a favorite weekend brunch dish for me. I love hash but I want more veggies and protein and fewer empty calories from white potatoes. This recipe is nutrient-dense and super satisfying and you can make it extra rich by topping each serving with a sunny side up egg.
- 1 lb Lean Ground Turkey
- 1 tsp Cinnamon
- 2 Tbsp Poultry Seasoning
- 1 Tbsp Avocado Oil
- 1 cup Red Onion, diced
- 2 Garlic Cloves, minced
- 2 cups Brussels Sprouts, trimmed and halved
- 2 cups Butternut Squash, peeled and cubed
- 2 Apples, cored and diced
- 1/4 tsp Sea Salt (to taste)
- Heat a large skillet over medium heat. Add the ground turkey, cinnamon and poultry seasoning. Cook for 5 to 7 minutes, until thoroughly browned, breaking up into little pieces as it cooks. Drain off the fat, transfer to a bowl and set aside.
- In the same skillet, heat the oil over medium heat. Add the onion and garlic, sauteeing until translucent. Next add the brussels sprouts, butternut squash, and apples. Cover and cook for about 10 minutes, stirring occasionally, until all veggies are soft.
- Add the ground turkey back into the skillet and stir to combine. Season to taste with sea salt. Divide into bowls and enjoy!
- Vegan & Vegetarians: Use lentils instead of ground turkey.
- Egg Lovers: Top each serving with an over easy, pasture-raised, organic egg.
- Leftovers: Store covered in the fridge up to 3 days.