Pistachio Free Basil & Oregano Turkey Breakfast Hash
Breakfast hash done right is one of those meals that feels indulgent but is actually built on nothing but wholesome, real ingredients. This skillet starts with ground turkey cooked down into savory crumbles, then gets layered with golden sweet potato, tender zucchini, and bright red bell pepper for a combination that's as colorful as it is satisfying. Garlic-infused olive oil does the heavy lifting on flavor throughout, and a finishing hit of fresh lemon juice and torn basil leaves lifts the whole thing into something that tastes genuinely restaurant-worthy. The dried oregano stirred in toward the end blooms beautifully in the residual heat, tying the herbs together without overpowering the vegetables. Tree nut concerns at breakfast are more common than people realize — granolas, pastry toppings, and even some spice blends can be sneaky sources — so a hash built entirely from fresh produce, ground meat, and pantry staples is a genuinely stress-free way to start the day. A pinch of crushed red pepper flakes at the end is optional but highly recommended if you like a little morning heat. This is the kind of one-pan breakfast that makes you want to skip the drive-through entirely.
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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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