Pecan Free Basil & Oregano Turkey Breakfast Hash
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-edged sweet potato with tender zucchini, red bell pepper, and savory ground turkey, all cooked in fragrant garlic-infused olive oil for a base that's rich without being heavy. Dried oregano goes in early so it blooms in the heat, while torn fresh basil and a bright hit of lemon juice finish everything off right before serving ā that contrast is what makes it genuinely crave-worthy. Tree nut concerns can sneak into unexpected places at restaurants and in packaged breakfast products, but every ingredient here is straightforward and easy to verify at the store. The whole thing comes together in a single skillet, which means less cleanup and more time actually enjoying your morning. A pinch of crushed red pepper flakes at the end adds a gentle kick if you're into that, though it's completely optional. This is the kind of breakfast that keeps you full and happy well into the afternoon.
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Learn more āIngredients
4 servings
- 3 tbsp garlic-infused olive oil, divided
- 1 lb ground turkey
- 1 tsp sea salt, divided
- Ā½ tsp black pepper
- 1 lb sweet potato (about 2 medium), peeled and cut into Ā½-inch dice
- 2 medium zucchini, cut into Ā½-inch dice
- 1 medium red bell pepper, seeded and diced
- 1 tsp dried oregano
- Ā¼ cup fresh basil leaves, roughly torn
- 1 tbsp fresh lemon juice
- Ā¼ 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 165Ā°F (74Ā°C), about 7ā8 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 10ā12 minutes.
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