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Savoury Lean Scramble

Spicy Turkey & Mushroom Breakfast Hash

A fast and flavourful low-fat hash combining lean turkey mince, earthy mushrooms, and wilted spinach, finished with a cooling dollop of Greek yoghurt.

Prep 5m
Cook 10m
Serves 2
£3.48 /portion
gluten-free high-protein quick-breakfast low-fat one-pan
High Protein (>45g) High Fibre (>6g) Low Fat Under 350 Calories
342 kcal
Protein 46.3g
Fat 8.5g
Sat 2.1g Omega-3 0.1g
Carbs 15g
Fibre 7.7g Sugar 6.5g
Fibre 7.7g
Sugar 6.5g
Sodium 380mg
Vitamin A 80%
Vitamin C 10%
Vitamin D 5%
Vitamin K 120%
Vitamin B6 60%
Vitamin B12 10%
Folate 30%
Iron 25%
Calcium 15%
Magnesium 20%
Potassium 35%
Zinc 30%
Selenium 70%
Servings
2

Ingredients

Protein

  • 300g Lean Turkey Mince — 2% fat
  • 100g 0% Fat Greek Yoghurt

Fresh

  • 200g Chestnut Mushrooms — sliced
  • 100g Fresh Spinach
  • 2cloves Garlic — minced
  • 2 Spring Onion — finely sliced

Pantry

  • 10ml Olive Oil
  • 100g Cannellini Beans — from a tin, rinsed and drained
  • 3g Smoked Paprika
  • 2g Cumin Powder
  • 1g Chilli Flakes — or to taste
  • 2g Sea Salt & Black Pepper

Method

01

Slice the mushrooms and spring onions. Mince the garlic. Rinse and drain the cannellini beans. Have all spices measured and ready.

This dish cooks very quickly, so having all ingredients prepped before you start cooking is essential.
02

Heat the olive oil in a large non-stick frying pan over medium-high heat. Add the turkey mince and break it up with a spoon. Cook for 3-4 minutes until it starts to brown.

Don't move the mince too much at first to allow it to get a good sear, which develops flavour.
03

Add the sliced mushrooms to the pan and cook for another 3 minutes until they release their water and start to brown. Add the minced garlic, smoked paprika, cumin, and chilli flakes. Stir and cook for 1 minute until fragrant.

Toasting the spices in the pan before adding liquids blooms their flavour.
04

Add the spinach, cannellini beans, and a splash of water (about 2 tbsp) to the pan. Season with salt and pepper. Stir continuously until the spinach has fully wilted, which should take about 1-2 minutes.

The water helps to steam the spinach quickly and creates a very light sauce that coats the ingredients.
05

Divide the hot hash evenly between two bowls. Top each with a generous dollop (50g) of Greek yoghurt and a sprinkle of the sliced spring onions.

The cool yoghurt provides a perfect contrast to the warm, spicy hash.
Modern European · breakfast