Savory, herby, and packed with colorful vegetables, this skillet hash is the kind of breakfast that actually keeps you going all morning. Garlic-infused olive oil does the heavy lifting on flavor here — it delivers that rich, aromatic depth without relying on raw garlic, which makes it a smart swap for anyone managing digestive sensitivities. Sweet potato brings natural sweetness and a satisfying bite, while zucchini and red bell pepper round out the pan with tender, lightly caramelized edges. Ground turkey keeps the protein lean and easy to digest, cooked down into savory crumbles that weave through every forkful. A hit of fresh lemon juice and torn basil at the end brightens the whole dish and keeps it feeling light rather than heavy. Everything comes together in a single skillet, which means less cleanup and more time actually enjoying your morning. It's the kind of gut-friendly cooking that never feels like a compromise.
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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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