Yeast Free Basil & Oregano Turkey Breakfast Hash
Breakfast hash is one of those deeply satisfying one-pan meals that somehow feels indulgent while still being genuinely wholesome. This version layers golden sweet potato, tender zucchini, and sweet red bell pepper with savory ground turkey, all cooked in fragrant garlic-infused olive oil for a seriously flavor-packed skillet. The dried oregano gets toasted right in the pan, and a final hit of fresh basil and bright lemon juice lifts the whole dish at the very end ā it's a small step that makes a big difference. For anyone navigating a yeast-free lifestyle, mornings can feel limiting, but this recipe relies entirely on fresh vegetables, ground meat, and herbs with zero hidden fermented ingredients or leavening agents to worry about. Every component is straightforward and easy to verify, which takes the guesswork out of your morning routine. A pinch of crushed red pepper flakes is optional but highly recommended if you like a little heat with your eggs-free breakfast. It comes together in one skillet, which means less cleanup and more time to actually enjoy your meal.
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Learn more āIngredients
4 servings
- 3 tbsp garlic-infused olive oil, divided
- 1 lb ground turkey
- 1 tsp sea salt, divided
- Ā½ tsp black pepper
- 1 lb sweet potato (about 2 medium), peeled and cut into Ā½-inch dice
- 2 medium zucchini, cut into Ā½-inch dice
- 1 medium red bell pepper, seeded and diced
- 1 tsp dried oregano
- Ā¼ cup fresh basil leaves, roughly torn
- 1 tbsp fresh lemon juice
- Ā¼ 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 165Ā°F (74Ā°C), about 7ā8 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 10ā12 minutes.
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