Cashew 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 wholesome, real ingredients. This one layers golden-edged sweet potato, tender zucchini, and charred red bell pepper with savory ground turkey, all cooked in fragrant garlic-infused olive oil for a skillet that smells absolutely incredible. The dried oregano gets toasted directly in the pan, which deepens its flavor in a way that makes the whole dish taste like it took far more effort than it did. A bright hit of fresh lemon juice and torn basil leaves at the finish keep everything feeling light and vibrant rather than heavy. For anyone navigating tree nut concerns, this recipe is naturally free of the usual suspects ā every ingredient is straightforward, with zero need to scrutinize labels or swap anything out. It works just as well for a weekend brunch as it does for a high-protein weeknight dinner when you want something satisfying without a lot of fuss. One skillet, big flavor, and a lineup of ingredients you can feel completely confident about.
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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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