Gelatin Free Basil & Oregano Turkey Breakfast Hash
Breakfast hash is one of those satisfying one-pan meals that somehow manages to feel both hearty and fresh at the same time. This version layers golden sweet potato, tender zucchini, and red bell pepper with savory ground turkey, all cooked in fragrant garlic-infused olive oil for a seriously flavor-packed start to the day. A finishing hit of lemon juice and torn fresh basil lifts everything and keeps it from feeling heavy. Many packaged breakfast products and seasoning blends sneak in unexpected additives, so cooking from scratch with whole, recognizable ingredients like these gives you full control over what ends up on your plate. The dried oregano gets stirred in just long enough to bloom and turn fragrant, which makes a noticeable difference in depth of flavor. It comes together in a single skillet with straightforward steps, so even on a busy morning it's completely doable. Serve it straight from the pan while everything is still sizzling and the basil is just barely wilted ā that's when it's at its absolute best.
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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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