I may receive a commission if you purchase through links in this post. I am not a doctor; please consult your practitioner before changing your supplement or healthcare regimen. As an Amazon Associate I earn from qualifying purchases.
Turkey, Apples and Parsnip Hash makes an incredible breakfast or casual dinner any day of the week. I love making this for my family because we’re egg-free and need protein at breakfast time!
Enjoy this recipe on busy mornings, because it’s fast and easy to make, or make it for loved ones on a leisurely morning — whatever your needs dictate.
If you don’t have parsnips, good subs include white carrots, peeled Russet potatoes or celery root.
This recipe works great for Paleo, VAD/LvA, AIP, Whole30, Gluten-free, Anti-inflammatory diets and more.
Jump to Recipe
Ingredients in Turkey, Apples and Parsnip Hash
- ground turkey, or ground chicken
- apples
- parsnip, OR sub carrot, white carrot for VAD/LvA
- ginger root, or dried ginger
- quality salt
- avocado oil, olive oil or coconut oil
- fresh thyme leaves, or dried thyme (omit for VAD)
How to make Turkey, Apples and Parsnip Hash
The full recipe and instructions are further below in the Recipe Card.
- Heat large frying pan over medium-high heat. When hot, add 2 tablespoons fat, then meat, then 1 teaspoon sea salt sprinkled on top.
- (If using dried thyme, add it now.) Cook meat, breaking it up in the pan until no pink remains, about 8 to 10 minutes. Remove meat to a bowl, and set aside.
- Add 1-½ tablespoons fat to hot pan, reducing heat to medium-low. Add parsnips and remaining ¼ teaspoon sea salt. Sauté about 10 minutes until softened and beginning to brown in places.
- Add apples and remaining ½ tablespoon fat. Sauté 10 minutes more.
- Return meat to pan. Add fresh ginger. Cook 2 more minutes to heat through.
- Remove from heat. Add fresh thyme. Serve.
Turkey, Apples and Parsnip Hash (Paleo, GF, AIP, Whole30)
Equipment
- large frying pan
Ingredients
- ¼ cup avocado oil or coconut oil
- 1 pound ground turkey or ground chicken
- 1-¼ teaspoons quality salt
- 1 medium parsnip peeled and chopped small
- 2 apples cored and chopped
- 1 Tablespoon ginger root freshly grated, or ½ teaspoon dried
- 2 Tablespoons fresh thyme leaves or ½ teaspoon dried
Instructions
- Heat large frying pan over medium-high heat. When hot, add 2 tablespoons fat, then meat, then 1 teaspoon sea salt sprinkled on top.
- (If using dried thyme, add it now.) Cook meat, breaking it up in the pan until no pink remains, about 8 to 10 minutes. Remove meat to a bowl, and set aside.
- Add 1-½ tablespoons fat to hot pan, reducing heat to medium-low. Add parsnips and remaining ¼ teaspoon sea salt. Sauté about 10 minutes until softened and beginning to brown in places.
- Add apples and remaining ½ tablespoon fat. Sauté 10 minutes more.
- Return meat to pan. Add fresh ginger. Cook 2 more minutes to heat through.
- Remove from heat. Add fresh thyme. Serve.
Nutrition
Pin Turkey, Apples and Parsnip Hash here:
Leave a Reply