Walnut 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, straightforward ingredients. This one layers golden-edged sweet potato, tender zucchini, and bright red bell pepper with savory ground turkey, all brought together in a single skillet with garlic-infused olive oil and dried oregano. The fresh basil and squeeze of lemon juice added at the very end lift the whole dish, giving it a brightness that makes it taste way more restaurant-worthy than the effort involved. For anyone navigating tree nut concerns, this recipe is naturally free of the usual suspects — every ingredient is clean and easy to verify, with no sauces, seasonings, or add-ins that might sneak in hidden risks. The technique is simple but smart: cooking the turkey first, then building the vegetables in stages, means nothing gets soggy and everything picks up a little color and caramelization. It comes together in one pan, which also means cleanup is minimal — a serious bonus for a morning meal. Whether you're meal-prepping for the week or sitting down to a proper weekend brunch, this hash delivers big flavor with zero fuss.
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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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