Carrageenan Free Basil & Oregano Turkey Breakfast Hash
Breakfast hash done right hits every note — savory, hearty, and colorful enough to make you actually excited to get out of bed. This one layers golden sweet potato, tender zucchini, and bright red bell pepper with seasoned ground turkey for a skillet meal that feels genuinely satisfying without leaning on any processed shortcuts. Carrageenan hides in a surprising number of packaged deli meats, flavored turkey products, and even some dairy-based additions people toss into morning dishes, so building everything from whole, straightforward ingredients here is a real win. Garlic-infused olive oil does the heavy lifting on flavor, and dried oregano plus fresh basil at the finish gives the whole pan an herby lift that smells incredible. A squeeze of lemon juice right before serving ties everything together and keeps it tasting fresh rather than heavy. It comes together in one skillet with simple technique — brown the turkey, build the vegetables in stages, and fold it all back together — so cleanup is minimal and the payoff is big.
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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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