Smoky, hearty, and packed with real-food ingredients, this skillet hash is the kind of meal that makes clean eating feel genuinely exciting rather than like a compromise. Sweet potatoes get golden and caramelized in avocado oil before joining seasoned ground turkey, red bell pepper, wilted spinach, and a bold spice blend of smoked paprika, cumin, and a hint of cayenne. Every ingredient here is whole and straightforward — no sauces, no marinades, no sneaky sweeteners hiding in the mix. That matters a lot when you're trying to avoid added sugar, because even savory dishes like hash can be derailed by spice blends or pre-seasoned proteins with hidden additives. Here, you control every element from start to finish. The eggs cracked right into the skillet at the end are a brilliant touch — they cook gently in the residual heat, giving you runny yolks that melt into the smoky hash below. It's a one-pan dinner (or a seriously satisfying breakfast) that looks impressive and tastes even better.
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Heat 2 tbsp of the avocado oil in a 12-inch skillet over medium-high heat until shimmering. Add the sweet potato cubes in a single layer and cook, stirring only every 2–3 minutes, until golden on the outside 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 ground turkey to the same skillet and cook, breaking it into small pieces with a spatula, until no pink remains and an instant-read thermometer inserted into the thickest portion reads 165°F (74°C), about 6–7 minutes. Transfer the cooked turkey to the plate with the sweet potatoes.
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