Breakfast hash done right is one of those meals that feels indulgent but is actually built on nothing but wholesome, straightforward ingredients. This one layers golden-edged sweet potato, tender zucchini, and charred red bell pepper with savory ground turkey, all brought together in a single skillet with garlic-infused olive oil and a hit of dried oregano. A squeeze of fresh lemon juice and torn basil leaves go on right at the end, which keeps everything bright and a little unexpected for a morning meal. Tree nuts — including chestnuts — have no business being anywhere near this dish, and with a clean, produce-forward ingredient list, there's nothing to second-guess before you dig in. The technique is simple but smart: cook each component separately so the sweet potato gets genuinely caramelized edges instead of steaming into mush, then bring it all together for a final toss. It works just as well for a weekend brunch as it does for a meal-prep situation you can reheat through the week. Satisfying, colorful, and completely free of the hidden surprises that can make navigating tree-nut sensitivities at the table feel like a chore.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
