Breakfast hash done right is one of those meals that feels indulgent but comes together in a single skillet with nothing fussy required. Sweet potato brings a natural sweetness and hearty bite, while zucchini and red bell pepper add color and a light, fresh contrast to the savory ground turkey. Garlic-infused olive oil does the heavy lifting on flavor throughout, so every component picks up that aromatic depth without needing a long ingredient list. Dried oregano gets bloomed directly in the pan, and a finishing hit of fresh basil and lemon juice lifts the whole dish right before it hits the table. For anyone navigating a celery-free lifestyle, this one is genuinely stress-free — every ingredient here is straightforward, with no hidden stalks or celery seed lurking in a spice blend. The optional crushed red pepper flakes let you dial up the heat to your liking, making it easy to customize for the whole table. It's the kind of satisfying, protein-packed morning meal that makes you actually look forward to getting out of bed.
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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.
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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