This works great as a paleo breakfast! Microwave a small bowl full of hash, dash on some Buffalo Tabasco®, and enjoy!


Recipe Summary

20 mins
35 mins
55 mins
8 servings


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Heat a large skillet over medium heat. Cook and stir turkey in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Transfer browned turkey to a bowl.

  • Heat olive oil in the same skillet over medium heat. Cook and stir leek and red bell pepper until leek is soft, about 5 minutes; add carrot and cook until carrot is softened, about 5 minutes more. Stir zucchini and crimini mushrooms with leek mixture; cook and stir until mushrooms are completely tender, about 10 minutes. Top vegetable mixture with kale and stir into mixture as it wilts; cook and stir another 5 minutes.

  • Return browned turkey to the skillet, stir with vegetables and season with hot sauce, salt, and pepper; cook and stir until the turkey is reheated, 2 to 3 minutes.

Cook's Note:

Will keep in the refrigerator for 5 days.

Nutrition Facts

162 calories; protein 14.1g; carbohydrates 9.8g; fat 8.2g; cholesterol 41.8mg; sodium 93.1mg. Full Nutrition

Reviews (1)

3 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
This is delish stuff. The bitterness of the kale rally goes well with the buffalo sauce.. I used the Red Hot stuff. My only change was leaving out the zucchini because I used them all up in soup accidentally.. so I added a few more carrots and some celery. For non Paleo folks sweet potato or yam in this would be wonderful Read More