This ground turkey & Brussels sprouts hash is one of those recipes I keep coming back to.
It’s hearty, full of flavor, and so simple to make. Perfect for meal prep or a quick weeknight dinner.
I love how the Brussels sprouts get all crispy and golden in the pan, and the turkey makes it filling without being heavy.
Why I Love This Recipe
This dish has been a lifesaver for me on busy weeks. It’s the kind of recipe that tastes even better the next day and keeps me fueled and satisfied.
- It’s great for meal prep—you can pack it up and reheat easily.
- It’s balanced with protein, veggies, and a little healthy carb.
- It’s versatile—you can enjoy it for breakfast with an egg on top, or as a quick dinner.
- It makes Brussels sprouts shine in a whole new way.
Servings & Time
- Servings: 4
- Total Time: 35 minutes
What You’ll Need
- 1 lb ground turkey
- 1 lb Brussels sprouts, trimmed and thinly sliced
- 1 large sweet potato, peeled and diced into ½-inch cubes
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 tbsp olive oil (divided)
- 1 tsp smoked paprika
- ½ tsp dried thyme
- ½ tsp salt (plus more to taste)
- ½ tsp black pepper (plus more to taste)
- Fresh parsley, chopped (for garnish, optional)
Pro Tips
- Slice Brussels sprouts thin so they crisp up nicely in the pan.
- Don’t overcrowd the pan—cook in batches if needed for that golden color.
- Add a fried or poached egg on top if serving for breakfast.
- Leftovers taste even better once the flavors meld overnight.
Tools You’ll Need
- Large skillet or cast iron pan
- Cutting board
- Sharp knife
- Mixing bowls
- Wooden spoon or spatula
Substitutions & Variations
- Swap sweet potatoes for white potatoes or butternut squash.
- Use chicken or pork instead of turkey.
- Add a sprinkle of red pepper flakes for a kick.
- Toss in a handful of shredded cheese at the end for richness.
Make Ahead Tips
- Chop all veggies a day ahead and store in the fridge.
- Cook the sweet potatoes ahead of time and just crisp them up with the turkey.
Instructions
Step 1: Cook the Sweet Potatoes
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add 1 large diced sweet potato and cook for 8–10 minutes, stirring occasionally, until golden brown and tender. Remove and set aside.
Step 2: Brown the Ground Turkey
Add remaining 1 tablespoon olive oil to the skillet. Add 1 lb ground turkey, breaking it up with a wooden spoon. Cook for 6–7 minutes until browned and cooked through. Season with ½ tsp salt, ½ tsp black pepper, 1 tsp smoked paprika, and ½ tsp dried thyme.
Step 3: Add the Onion and Garlic
Stir in 1 diced yellow onion and 2 cloves minced garlic. Cook 3–4 minutes until onion softens and garlic is fragrant.
Step 4: Add the Brussels Sprouts
Add 1 lb thinly sliced Brussels sprouts to the pan. Stir and cook for 5–7 minutes until they start to crisp and soften.
Step 5: Combine Everything
Add the cooked sweet potatoes back to the skillet. Toss everything together until well mixed and heated through. Taste and adjust seasoning. Garnish with chopped fresh parsley if desired.
Leftovers & Storage
- Store in an airtight container in the fridge for up to 4 days.
- Reheat in a skillet for best texture, or microwave if short on time.
- Freezes well for up to 2 months—just thaw overnight before reheating.
Macros (per serving, 4 servings)
- Calories: ~310
- Protein: 24g
- Carbs: 22g
- Fat: 14g
- Fiber: 6g
Why This Recipe Works (Quick Science)
- Browning turkey first builds flavor through caramelization.
- Cooking sweet potatoes separately ensures they don’t get mushy.
- Brussels sprouts crisp in hot oil—that texture is key to making them delicious.
Common Mistakes
- Overcrowding the pan—leads to steaming instead of browning.
- Not slicing Brussels sprouts thin enough—they’ll stay chewy.
- Skipping the step of removing sweet potatoes before cooking turkey—they’ll fall apart.
What to Serve With
- A fried egg on top for breakfast.
- A simple side salad for dinner.
- Warm crusty bread on the side.
FAQ
Can I make this vegetarian?
Yes—swap turkey for chickpeas or lentils.
Can I use frozen Brussels sprouts?
Fresh works best, but if frozen, thaw completely and pat dry before slicing.
What pan works best?
Cast iron is ideal for getting that crispy golden crust.
Conclusion
This ground turkey & Brussels sprouts hash is simple, filling, and totally delicious. It’s one of those recipes that just works for any meal. Try it out, make it your own, and let me know how it turns out for you in the comments!