Breakfast hash doesn't always get the credit it deserves, but this one earns it — sweet potato, zucchini, red bell pepper, and ground turkey all come together in a single skillet with a warm, golden spice blend that makes the whole kitchen smell incredible. Fresh ginger and turmeric are bloomed directly in the pan before the turkey goes in, which coaxes out their full depth and gives every bite a fragrant, slightly earthy kick. The cumin and black pepper round things out without overwhelming the natural sweetness of the vegetables. For anyone navigating condiment-heavy breakfast dishes at restaurants or scanning labels for hidden mustard in spice blends and marinades, cooking from scratch like this puts you fully in control of every ingredient. Baby spinach wilts into the hash at the end, and a squeeze of fresh lemon juice brightens the whole thing just before serving. It's hearty enough to keep you going all morning and colorful enough to feel like a real occasion, even on a Tuesday.
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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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