Beef Free Basil & Oregano Turkey Breakfast Hash
Breakfast hash gets a serious upgrade here, swapping out the usual ground beef for lean ground turkey that cooks up beautifully crumbled and golden in a garlicky olive oil base. Sweet potato brings a natural sweetness and hearty bite, while zucchini and red bell pepper add color and a satisfying tenderness that makes every forkful interesting. Dried oregano blooms in the hot pan before everything comes together, and a finishing hit of fresh basil and lemon juice lifts the whole dish with bright, herby flavor. It's the kind of one-skillet meal that feels indulgent but is genuinely wholesome ā no heavy sauces, no mystery ingredients, just real produce and simple technique. If you've ever felt like morning meals were limited without the usual ground beef options, this hash proves you're not missing a thing. The optional crushed red pepper flakes are a small touch that adds just enough warmth to wake you up alongside your coffee.
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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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