Gluten Free Basil & Oregano Turkey Breakfast Hash
Breakfast hashes are one of those meals that feel indulgent but come together in a single skillet with nothing fussy required. This one layers golden-edged sweet potato, tender zucchini, and bright red bell pepper with savory ground turkey, all cooked in fragrant garlic-infused olive oil. Dried oregano goes in while everything is still hot so it blooms right in the pan, and a finishing hit of fresh basil and lemon juice lifts the whole dish at the very end. Every single ingredient here is naturally free of gluten, so there's no swapping, substituting, or second-guessing ā just straightforward cooking with real food. The sweet potato brings a satisfying heartiness that makes this feel like a proper meal rather than an afterthought, and the optional crushed red pepper flakes add a gentle kick if you want it. It works just as well for a weekend brunch as it does for a quick weeknight dinner when you need something filling on the table fast.
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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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