Breakfast hash done right is one of those meals that feels indulgent but is actually built on nothing but wholesome, straightforward ingredients. Garlic-infused olive oil carries serious flavor through every layer here — the crumbled turkey, the golden-edged sweet potato, the tender zucchini and red bell pepper — so you never feel like anything is missing. Sweet potato brings a natural sweetness and satisfying bite that makes this feel hearty enough to power through a full morning. The finishing touches of fresh basil, a squeeze of lemon juice, and optional red pepper flakes lift the whole skillet with brightness and a little heat. For anyone navigating coconut-free eating, this recipe is refreshingly clean — every ingredient is exactly what it says it is, with no hidden oils or sneaky tropical additions to second-guess. It comes together in one pan with simple, familiar steps, making it just as practical on a busy weekday as it is worth lingering over on a slow weekend morning.
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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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