Hazelnut Free Basil & Oregano Turkey Breakfast Hash
Breakfast hash done right hits every note — savory, hearty, and colorful enough to make you actually want to get out of bed. This one layers golden sweet potato, tender zucchini, and charred red bell pepper with crumbled ground turkey that's cooked through and seasoned beautifully with dried oregano and garlic-infused olive oil. A bright finish of fresh lemon juice and torn basil leaves lifts the whole skillet right before serving, keeping it from feeling heavy despite how satisfying it is. Tree nut concerns at breakfast are surprisingly common since granolas, pastries, and flavored syrups often sneak them in — this recipe sidesteps all of that with clean, whole ingredients that need no label-checking. Every component is straightforward produce, lean protein, and fresh herbs, so you know exactly what's going into the pan. The optional pinch of crushed red pepper flakes adds a gentle kick if you want it, but the dish is deeply flavorful either way. It's the kind of one-skillet morning meal that works just as well for a lazy weekend brunch as it does for meal-prepped weekday fuel.
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Learn more →Ingredients
4 servings
- 3 tbsp garlic-infused olive oil, divided
- 1 lb ground turkey
- 1 tsp sea salt, divided
- ½ tsp black pepper
- 1 lb sweet potato (about 2 medium), peeled and cut into ½-inch dice
- 2 medium zucchini, cut into ½-inch dice
- 1 medium red bell pepper, seeded and diced
- 1 tsp dried oregano
- ¼ cup fresh basil leaves, roughly torn
- 1 tbsp fresh lemon juice
- ¼ 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 165°F (74°C), about 7–8 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 10–12 minutes.
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