You can freeze the patties for easy breakfast proteins on hand any time you need them! Cook the patties as directed and cool completely before placing in an air-tight container in the freezer for up to three months.
- Place the ground turkey into a medium sized mixing bowl; to the turkey, add the applesauce, poultry seasoning, garlic powder, onion powder, ½ tsp sea salt and black pepper. Use your hands to mix the applesauce and spices into the ground turkey until just combined.
- Form the turkey mixture into 9 equal patties (about ½ inch thick and 1 ½ inch diameter); place onto a parchment lined baking sheet and set aside.
- Heat a large cast-iron pan on medium heat, adding 1 tbsp of avocado oil. Cook the patties in batches to avoid over-crowding the pan. When the pan is hot, add 4 or 5 patties to the pan, cooking for 4-5 minutes before flipping and cooking the other side for another 4-5 minutes. The patties are fully cooked when a thermometer inserted into the middle reads 165F. Set the cooked patties aside on a large plate while you cook the remaining patties.
- Remove the cooked patties from the cast-iron pan and turn the heat down to low. Add 1 tbsp of avocado oil, followed by the cubed potatoes and water. Use a spoon or spatula to scrape the bottom of the pan, lifting up any of the browned bits. Turn the heat up to medium so that the water just begins to simmer. Cook the potatoes for about 8 minutes, or until they just start to get soft.
- Add the peppers, onions, hot sauce and ½ tsp salt to the pan with the potatoes. Continue cooking until the veggies are soft and all of the water has been evaporated. Add the chopped kale and parsley to the pan and continue cooking for 3-4 more minutes, or until the kale has just wilted.
- Allow the veggies to cool completely before distributing evenly among 3 containers. Top each container with three turkey patties, cover and place in the fridge. The breakfast bowls can be reheated in the microwave, oven or in a pan on the stove for a few minutes.