Breakfast hash done right is one of those meals that feels indulgent but is actually built on nothing but wholesome, straightforward ingredients. Sweet potato brings a natural sweetness and satisfying bite, while zucchini and red bell pepper add color and a light, fresh contrast to the savory ground turkey. Garlic-infused olive oil ties everything together with a deep, aromatic base that makes the whole skillet smell incredible as it cooks. Dried oregano goes in just long enough to bloom in the heat, and a finishing hit of fresh basil and lemon juice lifts the whole dish at the very end. For anyone navigating lupin sensitivities, this recipe is a genuinely easy win — every ingredient is a whole food or a simple pantry staple, with no flour blends, legume-based fillers, or processed seasonings to second-guess. It works just as well for a lazy weekend brunch as it does for a protein-packed weekday morning when you need something that will actually keep you full.
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 →4 servings
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
