BHA & BHT 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 whole, clean ingredients — and this one absolutely delivers. Sweet potato brings natural sweetness and hearty body, while zucchini and red bell pepper add color and a light, fresh bite that keeps things from feeling heavy. Ground turkey is cooked through and seasoned simply with sea salt and black pepper, so you know exactly what's going into every bite without any mystery additives or preservatives to worry about. That matters more than people realize at breakfast, when so many packaged options are quietly loaded with synthetic antioxidants like BHA and BHT to extend shelf life. Here, garlic-infused olive oil does the flavor heavy lifting, and dried oregano blooms in the pan before everything comes together in one satisfying skillet. A final hit of fresh lemon juice and torn basil leaves brightens the whole dish right before serving, cutting through the richness in the best possible way. It's the kind of morning meal that makes you feel genuinely good about what you just ate.
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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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