Breakfast hash doesn't always get the credit it deserves, but this one earns it — golden sweet potato, tender zucchini, red bell pepper, and seasoned ground turkey all come together in one skillet for a morning meal that genuinely satisfies. Fresh ginger and turmeric do the heavy lifting on flavor, giving the whole dish a warm, earthy depth that feels anything but ordinary. A handful of baby spinach wilts in at the end, and a squeeze of lemon juice brightens everything right before serving. The entire ingredient list is naturally free of celery and celery derivatives, so there's no need to scrutinize labels or swap anything out — it just works as written. Garlic-infused olive oil adds a savory backbone without relying on aromatics that could cause concern, and every vegetable in the pan is straightforward and easy to source. It comes together in a single skillet, which means less cleanup and more time to actually enjoy your morning. Finish it with a scatter of fresh cilantro or parsley and you've got a colorful, protein-packed plate that looks as good as it tastes.
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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 diced sweet potato in a single layer and cook, stirring every 2–3 minutes, until golden on the edges and just tender when pierced with a fork, about 10–12 minutes. Transfer to a plate and set aside.
Reduce the heat to medium. Add the remaining 1 tbsp garlic-infused olive oil to the skillet. Add the red bell pepper and zucchini and cook, stirring occasionally, until softened and lightly browned at the edges, about 5–6 minutes.
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