Breakfast hash done right hits that sweet spot between hearty and genuinely nourishing, and this one delivers on both counts. Sweet potato, zucchini, red bell pepper, and ground turkey come together in a single skillet with fresh ginger, turmeric, and cumin — a spice combination that makes the whole kitchen smell incredible from the first minute of cooking. The garlic-infused olive oil adds a savory depth without any of the usual suspects that can sneak into packaged breakfast blends, and every ingredient here is straightforward and easy to verify. For anyone navigating a mushroom-free approach, this kind of recipe is a genuine find — no broth, no umami shortcuts, no hidden fungi, just clean whole-food flavor built from scratch. A handful of baby spinach wilts in at the end, and a squeeze of fresh lemon juice brightens everything right before serving. It works equally well as a weekend brunch centerpiece or a meal-prep staple you can reheat through the week.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
