Artificial Flavors 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 real, wholesome ingredients. This skillet starts with garlic-infused olive oil and ground turkey cooked down into savory crumbles, then gets layered with golden sweet potato, tender zucchini, and bright red bell pepper for a colorful, satisfying one-pan meal. Dried oregano goes in while everything is still hot so it blooms in the pan, and a handful of torn fresh basil plus a squeeze of lemon juice at the end keeps the flavors clean and vibrant. Every single ingredient here is exactly what it says it is — no flavor packets, no seasoning blends with mystery additives, just herbs, vegetables, and good olive oil doing all the heavy lifting. That matters more than it sounds, because so many store-bought breakfast options and pre-seasoned proteins sneak in artificial flavoring that's easy to overlook on a label. This is the kind of recipe you can feel genuinely confident about, whether you're cooking for yourself or feeding a crowd on a lazy weekend morning. Serve it straight from the skillet while it's still sizzling and don't skip the lemon — it ties the whole thing together.
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Learn more →Ingredients
4 servings
- 3 tbsp garlic-infused olive oil, divided
- 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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