recipe of the month


Teriyaki Mushroom Breakfast Hash


  • 2 tbsp avocado oil
  • 1/2 lb. ground turkey
  • 2 medium russet potatoes
  • 2 cups diced bell peppers, any color
  • 2 celery stalks, sliced
  • 1/2 red onion, finely diced
  • 1 pint white button or crimini mushrooms
  • 1/4 cup Kikkoman® Teriyaki Marinade & Sauce, divided in half
  • Optional garnish, scallions


  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




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