Sweet Potato & Turkey Breakfast Hash

Paleo, Autoimmune Paleo Friendly

Author Meredith Orlowski, AFMC NBC-HWC

Serves 6

This easy hash can be made ahead for grab and heat breakfast during the week. However, it can also be eaten for lunch or dinner too!

16oz ground turkey

8 slices uncured bacon

¼ cup chopped onion (red or white is fine)

½ cup red or green cabbage thinly chopped

8 oz mushrooms, sliced

2 large sweet potatoes, chopped into ¼” cubes (ish)

5 oz baby kale, baby spinach, or greens of choice

1 T Olive oil

Salt & pepper to taste

Heat oven to 400
Add chopped sweet potato to bowl & toss with approximately 1T olive oil.
Put on baking sheet and bake for 15-20 minutes.
Meanwhile, cook the bacon in a large skillet until crisp. Remove from pan.
Leaving the bacon fat in the pan, add onions, cabbage, and mushrooms, saute until tender and cooked through.
Remove from skillet with slotted spoon. And place in a large bowl.
When sweet potatoes are done, add those to the bowl and mix.
Add ground turkey to pan (you may need to add extra olive oil here) and fry until cooked, making sure it’s crumbled.
Add kale and mix in, allowing to wilt (approximately 2-3 minutes)
Add sweet potatoes & friends back to skillet and mix well.
Crumble bacon and mix in as well.
Add salt & pepper (or other spices!) to taste.