Carrageenan Free Whole30 Smoked Paprika Turkey and Sweet Potato Hash
Smoky, hearty, and packed with color, this skillet hash is the kind of one-pan meal that makes weeknight cooking feel genuinely exciting. Sweet potato cubes get golden and caramelized in avocado oil before joining seasoned ground turkey, red bell pepper, wilted spinach, and a bold blend of smoked paprika, cumin, and garlic. Everything comes together in a single skillet, and four eggs are cracked right into the hash at the end so they cook nestled into the filling — no extra dishes, no fuss. Carrageenan is a sneaky additive that shows up in processed deli meats, some ground turkey products, and even certain cooking oils, which makes store-bought shortcuts genuinely risky. This recipe sidesteps all of that by building flavor from scratch with whole vegetables, ground turkey, and spices you can verify yourself. Avocado oil keeps the cook clean and high-heat friendly, and every ingredient on the list is naturally free of additives and thickeners. The result is a deeply satisfying, protein-rich meal that doesn't require any label-reading anxiety once you've sourced your basics.
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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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