Eosinophilic Esophagitis Friendly Basil & Oregano Turkey Breakfast Hash
Breakfast hash is one of those deeply satisfying one-pan meals that somehow feels both hearty and fresh at the same time, and this version delivers on every front. Sweet potato brings a natural sweetness and golden, caramelized edges that pair beautifully with savory ground turkey, while zucchini and red bell pepper keep things colorful and tender. Garlic-infused olive oil does the heavy lifting on flavor without relying on whole garlic or onion, which is a smart move for anyone managing esophageal sensitivities where common aromatics can be problematic. Dried oregano blooms in the hot pan before everything comes together, and a finishing hit of fresh basil and lemon juice lifts the whole dish with brightness you wouldn't expect from a skillet breakfast. Every ingredient here is straightforward and whole-food, so there's no guesswork about hidden additives or trigger-heavy sauces sneaking into your morning meal. It comes together in a single skillet with simple, sequential steps, making it as practical on a weekday morning as it is impressive enough to serve at a weekend brunch.
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Learn more āIngredients
4 servings
- 3 tbsp garlic-infused olive oil, divided
- 1 lb ground turkey
- 1 tsp sea salt, divided
- Ā½ tsp black pepper
- 1 lb sweet potato (about 2 medium), peeled and cut into Ā½-inch dice
- 2 medium zucchini, cut into Ā½-inch dice
- 1 medium red bell pepper, seeded and diced
- 1 tsp dried oregano
- Ā¼ cup fresh basil leaves, roughly torn
- 1 tbsp fresh lemon juice
- Ā¼ 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 165Ā°F (74Ā°C), about 7ā8 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 10ā12 minutes.
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