MSG 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 this version absolutely delivers. Sweet potato brings a natural sweetness and golden, caramelized edges that make every bite satisfying, while zucchini and red bell pepper keep things fresh and colorful. Ground turkey is browned until perfectly crumbly, soaking up all that garlicky olive oil and dried oregano before everything gets tossed back together in the skillet. A bright hit of fresh lemon juice and torn basil at the end lifts the whole dish in a way that no seasoning packet ever could. For anyone avoiding monosodium glutamate and the hidden additives that sneak into so many packaged spice blends and processed meats, this recipe is a breath of fresh air — every single ingredient is clean and easy to verify. Sea salt, fresh herbs, and a squeeze of citrus do all the heavy lifting here, proving you don't need anything artificial to build serious flavor. It's the kind of breakfast that keeps you full and feels genuinely good to eat.
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!