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One-Pan Mexican Breakfast Hash {AIP, Whole30, Keto}

A simple, flavorful, one-pan meal you can prep in no time and enjoy plenty of leftovers. High-protein, yet light and fresh, this dish will become a staple in your kitchen.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Breakfast, Dinner, Lunch, Main
Cuisine American, Mexican
Servings 4 -6


  • Cast Iron Pan



  • 1 pound ground turkey or chicken
  • 2 tablespoons coconut oil
  • 1/2 teaspoon sea salt
  • 1 teaspoon granulated garlic
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried tarragon
  • 1/4 tsp cinnamon
  • 1 tablespoon chopped fresh cilantro or 1/2 teaspoon dried
  • 3 scallions sliced thin, green and white parts separated
  • 1/2 cup bone broth plus extra if needed
  • 1/2 jicama cubed
  • 1 cup fresh tender greens spinach, Swiss chard, baby kale
  • Juice of 1 lime

Toppings (optional)

  • 2 small red radishes sliced thin
  • 1 small cucumber sliced thin
  • 1 lime cut into wedges
  • 1 small avocado sliced into thin wedges
  • 1/2 cup fresh cilantro tough stems removed


  • Heat oil in a large cast iron pan over medium-high heat. Add turkey, all spices, chopped cilantro, white parts of scallions, and toss to combine. Cook, stirring often, until turkey is nearly cooked through, about 5-6 minutes.
  • Add bone broth, bring to a soft boil, then reduce heat to medium. Cook until liquid reduces by about half, 4-6 minutes.
  • Stir in greens, jicama, lime juice, and green parts of scallions, and sauté until greens are wilted, about 5 minutes more.
  • If your mixture gets too dry, add more bone broth as needed. Adjust seasonings to taste.
  • Remove from heat, and portion on separate plates.
  • Add toppings to taste, and enjoy!


  • This recipe would also work well with ground pork, or vegan-friendly protein.
  • Add extra seasonings to taste, and throw on some hot sauce at the end if you can tolerate peppers!
Keyword AIP, Keto, Whole30
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