Breakfast hash has a way of making the whole kitchen smell incredible, and this one delivers on that promise from the very first sizzle of garlic-infused olive oil. Ground turkey gets cooked down into savory crumbles, then reunited with golden-edged sweet potato, tender zucchini, and sweet red bell pepper for a skillet that's hearty enough to carry you through the morning. Dried oregano goes in while everything is still hot so it blooms right in the pan, and a finishing hit of fresh basil and bright lemon juice lifts the whole dish at the very end. Many spice blends and pre-seasoned breakfast meats sneak in warm spices you may be trying to avoid, but every single flavor here comes from herbs, citrus, and fresh vegetables — nothing hidden, nothing ambiguous. The ingredient list is short and honest, which makes this an easy recipe to trust. It works just as well for a weekend brunch as it does for a quick weekday meal-prep situation, since the components reheat beautifully.
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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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