Sesame 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 brought together with garlic-infused olive oil, dried oregano, and a bright finish of lemon juice and torn fresh basil. The combination of textures — crispy-edged vegetables, juicy crumbled turkey, and that fragrant herb hit at the end — makes every forkful genuinely exciting. For anyone navigating sesame-free cooking, breakfast can be a surprisingly tricky meal, since many seasoning blends, sauces, and even some cooking oils sneak it in. Here, every ingredient is straightforward and easy to verify, with no tahini, sesame oil, or blended spice mixes that might hide unwanted additions. The garlic-infused olive oil does a lot of heavy lifting on flavor, so you never feel like you're missing anything. It's the kind of morning meal that works just as well for a lazy weekend brunch as it does for a quick weeknight dinner.
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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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