Breakfast hash has a way of making mornings feel worth getting out of bed for, and this skillet version delivers on every level. Sweet potato cubes get golden and caramelized at the edges, zucchini and red bell pepper soften into tender bites, and ground turkey ties it all together with satisfying, savory depth. Garlic-infused olive oil does the heavy lifting on flavor, while dried oregano and a finishing scatter of fresh basil keep things bright and herbaceous. A squeeze of lemon juice right at the end lifts the whole pan and keeps it from feeling heavy — a small step that makes a big difference. For anyone avoiding turmeric, this recipe is a genuinely easy win because the seasoning relies entirely on classic herbs and aromatics with zero golden spice in sight. It's the kind of one-pan meal that works just as well for a weekend brunch as it does for a quick weekday morning when you need something real.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
