Harvest Pumpkin Hash makes a delicious and nutrition-packed breakfast! You’ll love all the fall-inspired flavors in this dish from the sautéed pumpkin to the fresh herbs. Yum!
- 1 lb of ground turkey
- 1 cup of pumpkin, cubed
- 2 cups of mushrooms, diced
- 1–2 cups of kale, chopped
- 2 tbsps of chicken or vegetable broth
- 1–2 tbsps of good quality oil (avocado oil, olive oil, etc)
- 1 tsp of a good quality salt (Himalayan salt or sea salt)
- 1/4 each of garlic powder and onion powder
- pepper, to taste
- leaves from 1 sprig of fresh thyme and 2 tsp of fresh chopped sage
- Prep vegetables; cube the pumpkin (refer to above in my blog post for directions), dice the mushrooms, and chop the kale and fresh herbs.
- Combine salt, pepper, garlic powder and onion powder in a small bowl.
- Heat a skillet over medium heat. Add the ground turkey and the dried seasoning mixture to the skillet. Cook until browned, stirring occasionally and breaking into crumbles. Use a slotted spatula or spoon to scoop the ground turkey out into a bowl. Set aside.
- Add 1 tbsp of oil to the same skillet along with the diced mushrooms and fresh thyme leaves. Cook for 2 minutes stirring occasionally. Next add the cubed pumpkin, 1/2 tsp of salt and another tbsp of oil. Cook while stirring until the pumpkin is tender.
- Once the pumpkin can be easily pierced with a fork, add half of the ground turkey that you set aside back to the skillet (store the other half of the ground turkey in a container in the fridge to be used for future meals). Add 2 tbsp of chicken or vegetable broth and the fresh sage to the skillet and reduce heat to a simmer. Cook for 2-3 more minutes. Stir in chopped kale and cook until wilted. Enjoy with a fried egg on top or eat as is!
Approx. 2-3 FPs per serving. FP stands for Fermentation Potential and is used to determine the symptom potential in foods for those using the Fast Tract Diet to heal/improve symptoms of GERD, LPR, SIBO, IBS, etc.
Feel free to use a different ground meat if you prefer, like ground chicken or pork. For a vegetarian option, replace the ground meat with tofu or more mushrooms (add oil before cooking in the second step).
Don’t care for pumpkin? Swap it out for butternut squash or sweet potato (adjust cooking times as needed). Add in other roasted or sautéed veggies to the hash if you prefer.
- Category: Breakfast
- Method: Stovetop
Keywords: fall breakfast recipes, breakfast hash, pumpkin hash, harvest pumpkin hash, paleo