Eggless Basil & Oregano Turkey Breakfast Hash
Breakfast hash is one of those deeply satisfying one-pan meals that feels hearty enough to carry you through the whole morning, and this version delivers serious flavor with every bite. Garlic-infused olive oil, sweet potato, zucchini, and red bell pepper come together with seasoned ground turkey for a colorful, filling skillet that hits all the right notes — savory, a little sweet, and bright from a final squeeze of lemon juice. Fresh basil and dried oregano give it an almost Mediterranean lift that makes it feel anything but boring. For anyone avoiding eggs, breakfast can sometimes feel like a narrow lane, but this hash proves there's plenty of room to work with. The sweet potato brings natural heartiness and golden, caramelized edges that make the dish feel genuinely substantial without leaning on eggs as a binder or base. Every ingredient here is straightforward and whole, so there's no need to scan labels or worry about hidden additives. The technique is simple — brown the turkey, build the vegetables in stages for the best texture, then bring it all back together in one skillet. A pinch of crushed red pepper flakes at the end adds a gentle kick if you're into that. It's the kind of recipe that works just as well for a weekend brunch as it does for a quick weeknight dinner.
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Learn more →Ingredients
4 servings
- 3 tbsp garlic-infused olive oil, divided
- 1 lb ground turkey
- 1 tsp sea salt, divided
- ½ tsp black pepper
- 1 lb sweet potato (about 2 medium), peeled and cut into ½-inch dice
- 2 medium zucchini, cut into ½-inch dice
- 1 medium red bell pepper, seeded and diced
- 1 tsp dried oregano
- ¼ cup fresh basil leaves, roughly torn
- 1 tbsp fresh lemon juice
- ¼ 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 165°F (74°C), about 7–8 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 10–12 minutes.
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