Updated: Jan 17
Spice up your mornings with this simple, delicious, and healthy southwest breakfast hash! One thing I hear from my clients often is, “I don’t know what to eat for breakfast” or “I’m so tired of eggs!”. While this recipe has the option to add an egg for extra protein, you can do just fine without it!
This hash is loaded with veggies, protein, and flavor to keep you satisfied until lunch. This recipe is gluten and dairy free. Plus, it’s quick and easy to make, and because you’re making a big batch, it’s great for meal prep for the rest of the week! Simply reheat and enjoy!
The only additions you would need to prepare the day of is adding sliced avocado or an egg if desired. You could easily make some hard boiled eggs ahead of time for convenience! I always advise my clients to play around with the veggies or spices. Tailor it to you own palette, that way it’s enjoyable for YOU! Save this recipe to try it out yourself!
Southwest Breakfast Hash
prep time: 5 minutes
cook time: 20 minutes
total time: 25 minutes
2 tbsp avocado oil
1 bag of baby potatoes
1lb organic ground turkey
Season as desired: paprika, garlic powder, dried parsley, salt, pepper
1 can black beans, drained
1/4 red onion, diced
1 bell pepper (you can use any color you’d prefer), diced
4 handfuls of kale, chopped
Optional: 1-2 eggs cooked as desired per serving, sliced avocado, hot sauce
Preheat air fryer (or oven) to 350F.
Slice potatoes into even rounds or 1” cubes.
Drizzle potatoes with 1 tbsp avocado oil, and couple dashes of salt & pepper. Mix well and add to air fryer. Air fry for ~15 min or until browned/crisped as desired.
While potatoes are cooking, heat a pan over medium-high heat with the other tbsp of avocado oil. Add ground turkey and seasonings. Use a spatula to break up the meat and mix in seasonings. Continue to stir and cook until meat is browned and no longer pink (~7 min).
Reduce heat to medium and add black beans, onion, and bell pepper. Stir. Cook for about 5 minutes or until beans and veggies are tender. Add in kale and stir until kale is wilted.
Optional: in a separate pan, cook your eggs as desired.
Add to plate or bowl and top with sliced avocado and hot sauce if desired.
Tag me on social media if you make this recipe @jthwellness!
Jenn Horowitz, FNTP, CPT, CES is a Functional Nutritional Therapy Practitioner, Certified Personal Trainer, and Corrective Exercise Specialist who works to address the root cause of illness. Jenn is the founder of JTH Wellness, a holistic nutrition and wellness practice, specializing in helping people with stomach issues, disordered eating, and weight management problems, take back control of their health through 1:1 nutrition and lifestyle counseling. Jenn works to teach others how to live a balanced lifestyle that allows them to achieve their goals while enjoying life. Learn more about Jenn’s nutrition counseling services and schedule a free 15-minute discovery session by visiting her website, http://www.JTHwellness.com.