Breakfast hash is one of those deeply satisfying one-pan meals that can feel impossible to pull off without reaching for a spice blend loaded with warming seasonings you'd rather avoid. This version keeps things bold and herbaceous instead, leaning on dried oregano, fresh basil, and garlic-infused olive oil to build serious flavor without any of the usual culprits hiding in pre-made mixes. Ground turkey gets cooked down into savory crumbles, then reunited in the skillet with golden-edged sweet potato, tender zucchini, and bright red bell pepper for a hash that looks as good as it tastes. A squeeze of fresh lemon juice at the end lifts everything and keeps the dish feeling light despite how hearty it is. The whole thing comes together in a single skillet, which means less cleanup and more time actually enjoying your morning. Whether you're feeding a crowd or meal-prepping for the week, this is the kind of breakfast that makes you genuinely excited to get 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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