Turkey Veggie Hash Recipe — From Dr. Hulsing’s Kitchen
Now that I know my organic gluten free oatmeal is likely killing me slowly with glyphosate from roundup herbicide, I have made it a point to minimize oats in my breakfast menu. Turkey Veggie Hash has now made it into the rotation. I adapted this recipe from the Elimination Diet cookbook by Alissa Segersten and Tom Maltese. I LOVE all of their cookbooks which are full of fantastic gluten free/dairy free recipes.
I convert all my recipes to “real life” recipes because like you, I am BUSY! I don’t aim for perfection and use shortcuts — like pre-washed or pre-chopped veggies and a food processor. For this recipe I did the math and even though it adds 30 seconds to rinse the food processor, I save a ton of time grating veggies. Plus, my kids love pushing veggies into it so it’s a win-win in our house. If you don’t have a food processor you can buy one pretty cheaply on Craigslist. (I just did a search and there are literally 98 for sale in the Twin Cites area right now!)
- 1 yellow onion chopped
- 4 medium carrots (Grate by hand or in food processor.)
- 1 sweet potato (Peel and grate by hand or in food processor. This ingredient is optional. It will sweeten and pretty up the hash which kids like.)
- 3 cups thinly sliced greens (I like to use a 10 ounce bag of pre-chopped lacinato kale from Trader Joes as it saves me SO MUCH prep time.)
- 1 pound ground turkey (organic, free range.)
- 2 tbsp olive oil
- “Spices” (I use a good shake of each of the following: salt, garlic powder, dried thyme and 21 seasoning salute from Trader Joes, about ~1/2 tsp each.)
- Heat 2 tbsp of olive oil in large stock pot over medium heat then add ground turkey and the spices. Cook for 5 minutes.
- Dump veggies in the pot. Do not panic by the amount of vegetables. This gets me every time but they cook down and shrink significantly. Stir occasionally. I like the vegetable to meat ratio to be really high so I tend to add more veggies than the recipe instructs. You really can’t go wrong here. Cook 8-10 minutes or until the vegetables are tender. If they start sticking to the bottom of the pot they are likely done!
- Add a little more seasoning if needed.
Ta-da! Time to eat! If you want to get fancy, you can add it to eggs. If you want to get super fancy you can add it to . . . something else that is super fancy.