Low Sugar Basil & Oregano Turkey Breakfast Hash

Total time45 min

Prep time15 min

Cook time30 min

Low Sugar Basil & Oregano Turkey Breakfast Hash

Breakfast hash is one of those meals that feels indulgent but can actually be a genuinely nourishing way to start the day — especially when every ingredient earns its place. This version builds serious flavor from garlic-infused olive oil, sweet potato, zucchini, and red bell pepper, all cooked until golden and tender in a single skillet. Ground turkey brings lean protein to the party, cooked down into savory crumbles that weave through every bite. The finishing touches of fresh basil, a squeeze of lemon juice, and dried oregano lift the whole thing with brightness and herby depth that feels anything but plain. Because the sweetness here comes entirely from the sweet potato and vegetables themselves, there's no added sugar hiding anywhere in the pan — just real, whole ingredients doing all the work. A pinch of crushed red pepper flakes at the end gives it a gentle kick if you're into that. It's the kind of one-pan breakfast that keeps you full and satisfied without any of the label-reading stress.

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Ingredients

4 servings

3 tbsp garlic-infused olive oil, divided
FODY Low FODMAP Garlic-Infused Olive Oil (250ml)Culinary Tours Garlic Infused Spanish Extra Virgin Olive Oil Garlic Infused Extra Virgin Olive Oil - 8.5oz - Good & Gather™Good & Gather Garlic Infused Extra Virgin Olive Oil Frederik's by Meijer Extra Virgin Garlic Infused Olive Oil
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1 lb ground turkey
1 tsp sea salt, divided
½ tsp black pepper
1 lb sweet potato (about 2 medium), peeled and cut into ½-inch dice
2 medium zucchini, cut into ½-inch dice
1 medium red bell pepper, seeded and diced
1 tsp dried oregano
¼ cup fresh basil leaves, roughly torn
1 tbsp fresh lemon juice
¼ tsp crushed red pepper flakes (optional)

Instructions

1
Heat 1 tbsp of the garlic-infused olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the ground turkey, 1/2 tsp of the salt, and the black pepper. Cook, breaking the meat into small crumbles with a wooden spoon, until no pink remains and an instant-read thermometer inserted into the thickest cluster reads 165°F (74°C), about 7–8 minutes. Transfer the cooked turkey to a plate and set aside.
2
Return the skillet to medium-high heat and add 1 tbsp of the garlic-infused olive oil. Add the diced sweet potato and the remaining 1/2 tsp salt. Cook, stirring every 2 minutes, until the sweet potato is golden at the edges and just tender when pierced with a fork, about 10–12 minutes.

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