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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.
Course Breakfast
Prep Time 30 minutes
Cook Time 30 minutes
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
  • 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, freshly ground if you can

Optional

  • fresh parsley to finish

Instructions

Roast the Vegetables

  • Place a baking sheet in the oven and preheat to 425 °F. 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 u0026amp; 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 store in refrigerator for later.