Brazil Nut Free Basil & Oregano Turkey Breakfast Hash
Breakfast hash done right is one of those meals that feels indulgent but is actually built on wholesome, straightforward ingredients — and this one delivers on every front. Sweet potato cubes get golden and caramelized in garlic-infused olive oil, zucchini and red bell pepper soften into tender bites, and ground turkey brings hearty, satisfying protein to the whole skillet. Dried oregano goes in early so it blooms in the heat, while fresh basil and a squeeze of lemon juice finish everything off with a bright, herby lift that makes the dish feel anything but heavy. Every single ingredient here is naturally free from tree nuts of any kind, so there's no label-scanning or cross-contamination anxiety to navigate — just real food cooked simply. The one-skillet method keeps cleanup minimal and the whole process intuitive, even on a groggy morning. A pinch of crushed red pepper flakes at the end is optional but highly recommended if you like a little kick with your breakfast.
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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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