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 sweet potato, tender zucchini, and diced red bell pepper with savory ground turkey, all brought together with garlic-infused olive oil, dried oregano, and a bright finish of fresh basil and lemon juice. Every component here is naturally free from grains, so there's no need to scrutinize labels or swap anything out — it just works as written. The sweet potato crisps up beautifully at the edges while staying creamy inside, giving you that satisfying bite that a good hash is all about. A splash of lemon juice at the end lifts the whole skillet and keeps it from feeling heavy, which makes it just as welcome at a weekend brunch as it is on a busy weekday morning. The optional crushed red pepper flakes add a gentle kick if you like a little heat to start your day. It's the kind of recipe you'll come back to again and again because it's genuinely delicious, not just because it fits your needs.
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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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