Beef Free Whole30 Smoked Paprika Turkey and Sweet Potato Hash
This skillet is the kind of one-pan meal that makes weeknight cooking feel genuinely exciting — smoky, a little spicy, and packed with color from sweet potatoes, red bell pepper, and wilted spinach. Ground turkey does all the heavy lifting here, soaking up smoked paprika, cumin, and garlic into a deeply savory hash that tastes far more complex than the ingredient list suggests. The sweet potatoes get golden and caramelized in avocado oil before everything comes together, giving you that satisfying contrast of crispy edges and tender centers. Eggs cracked right into the skillet at the end make this a complete, protein-rich meal without any extra dishes. For anyone navigating a Whole30 reset or simply avoiding beef, this kind of recipe proves you are not sacrificing anything in the flavor department — turkey and eggs carry the dish beautifully on their own. The cayenne is optional, so you can dial the heat up or down depending on who's at the table. Serve it straight from the pan with a handful of fresh parsley and you've got a breakfast, brunch, or dinner that genuinely earns its place in the regular rotation.
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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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