Paraben Free Basil & Oregano Turkey Breakfast Hash
Breakfast hash done right hits every note — savory, a little sweet, and satisfying enough to carry you through the morning without a second thought. This one layers golden sweet potato, tender zucchini, and red bell pepper with crumbled ground turkey, all brought together in a single skillet with garlic-infused olive oil, dried oregano, and bright fresh basil. The combination of real, whole ingredients means you're not navigating a label minefield of synthetic preservatives or hidden additives that show up in so many packaged breakfast options. A finishing squeeze of lemon juice lifts everything at the end, keeping the flavors clean and vivid rather than heavy. The technique is straightforward — brown the turkey first, build the vegetables in stages so each one gets proper color, then bring it all back together — and the payoff is a skillet that looks and smells genuinely impressive. It works just as well for a weekend brunch as it does for a weekday meal-prep situation, since the components reheat beautifully.
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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.
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