Almond Free Basil & Oregano Turkey Breakfast Hash
Breakfast hash done right is one of those meals that feels indulgent but is actually built on nothing but wholesome, real ingredients. This one layers golden-edged sweet potato, tender zucchini, and charred red bell pepper with savory ground turkey cooked down into satisfying little crumbles. Garlic-infused olive oil does the heavy lifting on flavor throughout, and a finishing hit of fresh lemon juice and torn basil leaves brightens the whole skillet right before it hits the table. Dried oregano gets toasted directly into the vegetables so it blooms and deepens rather than just sitting on top ā a small step that makes a noticeable difference. For anyone navigating nut-free eating, this kind of skillet meal is a relief because every ingredient is straightforward and there's nothing hiding in a sauce packet or spice blend. It comes together in one pan, which means less cleanup and more time actually enjoying a hot breakfast.
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Learn more āIngredients
4 servings
- 3 tbsp garlic-infused olive oil, divided
- 1 lb ground turkey
- 1 tsp sea salt, divided
- Ā½ tsp black pepper
- 1 lb sweet potato (about 2 medium), peeled and cut into Ā½-inch dice
- 2 medium zucchini, cut into Ā½-inch dice
- 1 medium red bell pepper, seeded and diced
- 1 tsp dried oregano
- Ā¼ cup fresh basil leaves, roughly torn
- 1 tbsp fresh lemon juice
- Ā¼ 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 165Ā°F (74Ā°C), about 7ā8 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 10ā12 minutes.
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