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 — slightly crisp vegetables, crumbled turkey, and soft sweet potato — makes every bite genuinely interesting. For anyone navigating tree nut concerns, this recipe is naturally worry-free from start to finish, built entirely on whole vegetables, ground meat, and pantry herbs with no ambiguous ingredients in sight. The garlic-infused olive oil does a lot of heavy lifting here, adding depth without requiring a long ingredient list. A final drizzle of lemon juice lifts everything just before serving, keeping the flavors bright rather than heavy. It's the kind of breakfast that works just as well for a weekend brunch as it does for a quick weeknight dinner.
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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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