Artificial Food Coloring Free Whole30 Smoked Paprika Turkey and Sweet Potato Hash
This skillet hash is the kind of one-pan meal that earns a permanent spot in your weekly rotation — smoky, hearty, and packed with real-food ingredients from start to finish. Every component here is naturally free of synthetic dyes: sweet potatoes, ground turkey, fresh bell pepper, and a spice blend built from smoked paprika, cumin, and garlic powder, all of which get their color from the actual ingredients rather than anything added in a lab. That matters more than people realize, since artificial colorings can sneak into spice blends, seasoning packets, and even some ground meat products at the store. Cooking from scratch with whole spices and fresh produce is the cleanest way around that problem, and this recipe leans into it completely. The sweet potatoes get golden and caramelized in avocado oil, the turkey soaks up all that smoky spice, and the eggs finish right in the skillet so the yolks stay just a little runny over the top. Baby spinach wilts into the hash at the last minute, adding color and nutrition without any extra effort. It's a satisfying, vibrant meal that looks as good as it tastes — no artificial anything required.
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Learn more →Ingredients
4 servings
- 2 medium sweet potatoes (about 1 lb total), peeled and cut into ½-inch cubes
- 3 tbsp avocado oil, divided
- 1 lb ground turkey
- 1 medium red bell pepper, diced
- 3 scallions (green tops only), thinly sliced
- 3 cloves garlic, minced
- 2 tsp smoked paprika
- 1 tsp ground cumin
- ½ tsp garlic powder
- ¼ tsp cayenne pepper (optional)
- ¾ tsp salt, plus more to taste
- ¼ tsp black pepper
- 2 cups baby spinach, loosely packed
- 4 large eggs
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
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.
- 2
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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