Honey Free Basil & Oregano Turkey Breakfast Hash
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 cooked down into perfect little crumbles. Garlic-infused olive oil does a lot of heavy lifting here, building a rich, aromatic base without any added sweeteners sneaking in ā a real win when you're trying to keep things clean and straightforward. Dried oregano gets toasted right in the pan until fragrant, and a finishing hit of fresh basil and lemon juice lifts the whole dish into something that tastes genuinely vibrant. So many packaged breakfast options and even restaurant hashes rely on hidden sweeteners or glazes, but every ingredient here is exactly what it says it is. A pinch of crushed red pepper flakes at the end is optional but highly recommended if you like a little morning heat. This is the kind of breakfast that keeps you full and actually makes you want to get out of bed.
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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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