High Fructose Corn Syrup Free Basil & Oregano Turkey Breakfast Hash
Breakfast hash is one of those one-pan meals that feels indulgent but is actually built on nothing but real, whole ingredients — and that's exactly what makes this version such a win. So many packaged breakfast options and even restaurant-style hashes sneak in sweeteners and syrups that you'd never expect, making it genuinely hard to start the morning without second-guessing every label. Here, everything comes straight from the produce section and the spice rack: sweet potato, zucchini, red bell pepper, ground turkey, garlic-infused olive oil, and a bright finish of fresh basil and lemon juice. The sweet potato brings natural, mellow sweetness that caramelizes beautifully in the skillet, so there's zero temptation to reach for anything processed. Dried oregano and fresh basil layer in an herby depth that makes this feel way more elevated than your average morning scramble. A squeeze of lemon at the end ties everything together with a little brightness that wakes the whole dish up. It's the kind of breakfast that keeps you full and satisfied without a single ingredient you'd have to question.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!