Breakfast hash is one of those deeply satisfying one-pan meals that somehow manages to feel both hearty and fresh at the same time. This version layers golden-edged sweet potato, tender zucchini, and bright red bell pepper with savory ground turkey for a colorful, filling start to the day. Garlic-infused olive oil does the heavy lifting on flavor, while dried oregano and a finishing handful of torn fresh basil give the whole skillet an almost Mediterranean personality. A squeeze of lemon juice right at the end lifts everything and keeps it from feeling heavy — it's a small step that makes a big difference. Many breakfast dishes lean on ginger as a warming spice, but this recipe builds all of its depth through herbs, aromatics, and the natural sweetness of the potato, so there's nothing to swap or avoid. Every ingredient is straightforward and easy to source, which means you can get this on the table without label-checking stress. It's the kind of recipe you'll find yourself making on repeat, whether it's a lazy weekend morning or a quick weeknight dinner.
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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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