Roasted Vegetable & Turkey Breakfast Hash
Free of grain, gluten, dairy, soy, egg, and nuts; this hash comes together in about an hour and is a great meal prep for busy mornings. Keep in the fridge for a week or the freezer for a couple months.
Servings 7 servings
Ingredients
For Roasting
- 4 cups diced sweet potatoes or two bags frozen diced sweet potatoes
- 2 cups cauliflower florets small sized
- 2 cups Brussels sprouts washed, trimmed, quartered lengthwise
- 1-2 large yukon gold potatoes medium diced
- 2 tsp fresh rosemary finely chopped
- 2 tsp fresh oregano finely chopped
- 2 tsp fresh sage finely chopped
- 1 tsp thyme leaves only
- 2 tbsp olive oil
- 2 tsp black pepper
- 2 tsp salt
For Sautéing
- 1 sweet onion small diced
- 1 yellow bell pepper small diced
- 1 cup mushrooms any variety, rough chopped
- 1 medium zucchini small diced
- 1 lb ground turkey sausage
- 2 tbsp olive oil
- 1 tsp black pepper
- 1 tsp salt
- 1/4 tsp nutmeg fresh ground if you can
Optional
- fresh parsley to finish
Instructions
Roast the Vegetables
- Place a baking sheet in the oven and preheat to 425 degrees. Allow the pan to heat for at least 10 minutes at full temperature before adding the food to it.
- While the oven heats, prep your vegetables. In a bowl combine all the roasting ingredients and toss together to mix evenly. Quickly open the oven and take the tray out and close the oven again. Slide the roasting vegetables onto the tray and shake to evenly disperse. Slide the tray back in the oven quickly and bake, on the convection setting if you have it, for 20-25 minutes or until brown spots start to develop. Open the door every 8-10 minutes and shake the pan a little. If after 20 minutes there is no browning, switch to broil to finish the remaining 5.
Sauté the Turkey & Vegetables
- Heat a pot on medium heat on the stove. Add the olive oil and ground turkey sausage, using a wooden spoon or spatula to break up the sausage and cook it. Once most of the turkey no longer looks raw, add the remaining sauté ingredients and stir frequently. If it is wet or seems like it's just boiling, turn the heat up to medium high. Cook until vegetables are cooked through but not mushy.
Combine and Serve (or store)
- In a large mixing bowl combine the roasted vegetables with the sautéd turkey and vegetables. Toss gently with a spoon to combine and either serve immediately or place in Rubbermaid food storage containers (with the vented lids). Leave the lid vents open for 30 minutes or so, then close and store the individual portions in the fridge or freezer.