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Teriyaki Mushroom Breakfast Hash

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plate

Yield

Serves 3

prep

Prep Time

15 minutes

cook

Cook Time

25 minutes

clock

Total Time

40 minutes

kikkoman products used:

ingredients

2 tbsp avocado oil
½ lb. ground turkey
2 medium russet potatoes
2 cups diced bell peppers, any color
2 celery stalks, sliced
½ red onion, finely diced
1 pint button or cremini mushrooms
¼ cup Kikkoman® Teriyaki Marinade & Sauce, divided
optional garnish, scallions

directions

  1. Grate potatoes into large shreds and pat well to remove excess moisture.
  2. Heat a skillet over medium high heat. Add oil and ground turkey and sauté, breaking turkey into crumbles, until it is fully cooked (no longer pink).
  3. Add 2 tbsp of Kikkoman® Teriyaki Marinade & Sauce and stir well to combine. Remove turkey and set aside.
  4. To the pan, add onion, peppers, and mushrooms and sauté for 6-8 minutes, until veggies are beginning to caramelize.
  5. Add shredded potatoes and continue cooking for 5 minutes, stirring occasionally, until potatoes are cooked and beginning to crisp.
  6. Add ground turkey back in along with final 2 tbsp of sauce. Stir well to combine. Enjoy immediately.

Recipe created in partnership with The Mushroom Council by Stephen & Elise Compston, @compstonkitchen

THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE

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