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.
Equipment
- Cast Iron Pan
Ingredients
Hash
- 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
Instructions
- 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!
Notes
- 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!