Xanthan Gum Free Basil & Oregano Turkey Breakfast Hash
Breakfast hash is one of those deeply satisfying one-pan meals that hits every note — savory, hearty, and colorful enough to actually make you excited to get out of bed. This version layers golden sweet potato, tender zucchini, and red bell pepper with seasoned ground turkey, all brought together with garlic-infused olive oil, dried oregano, and a bright finish of fresh basil and lemon juice. Every single ingredient here is naturally free of thickeners and stabilizers, so there's no label-scanning required — just whole, straightforward food cooked in a skillet. The technique is simple but smart: browning the sweet potato first builds a caramelized base, and adding the more delicate vegetables in stages keeps everything from turning to mush. A squeeze of lemon at the end lifts the whole dish and makes the herbs pop in a way that feels almost restaurant-worthy for a weekday morning. It's the kind of recipe that works just as well for a lazy weekend brunch as it does for meal-prepped lunches throughout the week.
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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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