Southwest Turkey Breakfast Hash

June 23, 2017 by Nicole Collins

I'm a breakfast for dinner kind of gal through and through.

Today's recipe is the perfect candidate for just that activity.

I've always been a little backwards when it came to my eating habits. There have been many days in my past (and my present) where I've eaten tuna sandwiches or cold fried chicken for breakfast, and then had scrambled eggs for dinner. In fact, I pretty much eat breakfast for dinner a minimum of once per week. I LOVE IT!

My mind is anywhere but on dinner today, though. I've got a looooooooooong day of baking ahead of me.

You see, somehow, I thought it would be a good idea to volunteer to make 140 cupcakes and a small two tiered wedding cake for a friend's friend's wedding this weekend. The poor girl's caterer cancelled 2 weeks before the wedding date, so my friend's church came together to pitch in and help cater this wedding. That's where I come in.

Among my group of friends, I'm the baker. I'm indefinitely signed up to bring dessert no matter where I go. I'm fine with that. I accept that. Does that qualify me to provide dessert to 150 people? I guess we'll find out...

Thankfully, the order couldn't be any easier. Red velvet cake (though for some reason I really hate making red velvet. I don't know why), vanilla cake, and all vanilla buttercream. All white- no colors. No fancy decorations. No frills. I think I can handle that. Actually, I don't have a choice but to handle that!

So, if you're looking for me at any point over the next 2 days, I'll be in my kitchen, cause that's how long it's going to take for me to finish this project.

Then once I'm done and my brain can go back to normal, I'm going to make this breakfast hash. Maybe for breakfast. Maybe for dinner. Maybe both!

I think the best thing about this hash is that it feels so scrumptious and filling that it must be bad for you, but it's totally filled with things that are good for you! It's got a ground turkey base, some veggies for good measure, a small serving of yukon gold potatoes, some southwestern spices to make everything taste good, then it gets topped with a little cheese, a runny poached egg, and some creamy avocado.

Side note...I'm pretty much obsessed with avocado, and that's actually a fairly recent development. I never really cared for it or even entertained the idea of it. But one day I decided I was craving it (which I'm not sure how since I'd really never had it before), and now I can't get enough of it. I feel like it's on or in everything I eat these days. Toast, sammies, salads, brownies...everything! And avocado and eggs? Be still my heart...

Anyway, this is a really hearty meal, but everything in here is good for you. And it may not seem like we've got a lot of spices in here considering the amount of meat and potatoes, but this really is a flavor bomb in your mouth. Things that make you go mmm... There's actually a really nice balance between the tiny kick from the chili flakes and the cooling avocado. I'll choose a runny, yolky egg over an overcooked one any day, so you can actually swap out a poached egg for a fried one if you'd like. As long as the yolk action is there. And, I think we all know that I live for potatoes.

Speaking of potatoes, I use baby yukon golds because I love the creamy butteryness of them. But a baby red potato would totally work too! Keep the skin on too. That's where all the nutrients live.

Last thing I need to tell you before I go bury myself in sugar and butter is that this works great as a make ahead meal. I said earlier that I eat breakfast for dinner all the time; but in reality, I eat breakfast for lunch all the time too. So, when I make this, I portion it out up until the cheese step. Then I add the egg and avocado fresh when I'm ready to eat. That makes this a 24/7 yum kind of meal.

Well, I'm off. Wish me luck. And can someone please have this breakfast hash waiting for me when I finish?

Let's eat!

Southwest Turkey Breakfast Hash Serves: 4 Print

Ingredients:

  • 1 tbsp olive oil

  • 1-1.3lbs ground turkey

  • 1 garlic clove, minced

  • 1 small or ½ large onion, diced (about ½ cup)

  • ½ red bell pepper, diced

  • 2 cups diced yukon gold potatoes (About 5 baby yukons)

  • 1 tsp salt, divided plus a pinch for finishing

  • ½ tsp pepper, divided plus a pinch for finishing

  • ½ tsp cumin

  • ½ tsp paprika

  • ¼ tsp crushed red chili flake

  • 4 poached eggs (fried egg works too)

  • 1 avocado, peeled and diced

  • 1 cup shredded pepperjack cheese

Directions:

  1. In a large non-stick skillet, heat 1 tbsp olive oil over medium-high heat. Add ground turkey, garlic, ½ tsp salt, and ¼ tsp pepper, and cook until no longer pink, about 10 mins.

  2. Add red pepper and onions, and cook until softened, about another 5 mins.

  3. Add potatoes, ½ tsp salt, ¼ tsp pepper, cumin, paprika, and red chili flakes. Stir completely until everything is coated in the spices. Reduce heat to medium. Cover and cook until potatoes have softened, about 20-25 mins, stirring every 5 mins. If the bottoms are getting too dark or dry, add 1-2 tbsp water to help steam the potatoes. I usually do this after about 10 mins. When potatoes are finished cooking, remove from heat. Top with cheese.

  4. Divide between 4 plates. Top with avocado and poached egg. Finish with a tiny pinch of salt and pepper on top of the egg and avocado. Serve.

Recipe notes: *To poach an egg, this method works for me every time. Over high heat, bring a small pot of water with 1 cap full (about a tsp) of white vinegar to a light simmer. Break egg in to a small ramekin, being careful not to crack the yolk. As soon as the water starts to bubble, reduce the heat to medium high heat. Add a pinch of salt to the water. Carefully, drop the egg in to the water, and set the timer for 3 minutes. When the time is up, remove the egg from the water with a slotted spoon, and blot with a paper towel to dry. *If poached eggs aren't for you, a fried runny egg will be delicious too. *I love yukon gold potatoes, but baby red potatoes would work too. *To make ahead, portion out after the cheese is added. Wait to add the egg and avocado until you're ready to serve.

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