This skillet hash is the kind of breakfast that actually keeps you full and satisfied well into the afternoon, thanks to lean ground turkey, sweet potato, and a lineup of colorful vegetables that hit every note. The combination of fresh ginger, turmeric, and cumin gives the whole dish a warm, aromatic depth that feels anything but ordinary for a morning meal. Sweet potato brings natural sweetness and body, while zucchini and red bell pepper add brightness and a little bite — all cooked in garlic-infused olive oil the way a good Mediterranean-leaning dish should be. Baby spinach wilts right into the pan at the end, and a squeeze of fresh lemon juice lifts everything just before serving. This style of cooking — whole ingredients, anti-inflammatory spices, quality olive oil, and plenty of vegetables — is exactly what makes this approach to eating so appealing and sustainable. A handful of fresh cilantro or flat-leaf parsley on top adds a finishing pop of color and flavor that makes the whole skillet look 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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