Breakfast hash is one of those one-pan meals that feels indulgent but comes together with nothing but wholesome, straightforward ingredients. Sweet potato brings a natural sweetness and hearty bite, while zucchini and red bell pepper add color and a light freshness that keeps the whole dish from feeling heavy. Ground turkey cooks up into savory, satisfying crumbles that anchor everything together beautifully. Garlic-infused olive oil does a lot of the flavor heavy lifting here, and dried oregano plus a finishing scatter of fresh basil give it an herby brightness that makes the whole skillet smell incredible. A squeeze of lemon juice right at the end ties everything together with just enough acidity to wake up every bite. For anyone navigating mustard-free cooking, this recipe is a genuinely easy win — every ingredient is clean and straightforward, with no condiments, spice blends, or sauces that typically sneak mustard in through the back door. It works just as well for a lazy weekend brunch as it does for a quick weeknight dinner when you want something warm and filling without a lot of fuss.
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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.
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