Cashew Free Whole30 Smoked Paprika Turkey and Sweet Potato Hash
This smoky, satisfying skillet is the kind of one-pan meal that makes weeknight cooking feel genuinely exciting. Caramelized sweet potato cubes, seasoned ground turkey, and wilted baby spinach come together with smoked paprika, cumin, and a touch of cayenne for a deeply flavored hash that hits every note — savory, a little smoky, and just the right amount of warming heat. Eggs are nestled right into the pan at the end and cooked to that perfect runny-yolk finish, making it a complete, protein-packed meal without any extra dishes. Every single ingredient here is whole, recognizable, and naturally free from tree nuts, so there is no label-scanning or substitution stress involved — just straightforward cooking with clean pantry staples. The avocado oil does a great job getting those sweet potato edges golden and slightly crisp before everything comes together in the skillet, which is really the secret to the texture payoff. It works just as well for a hearty weekend brunch as it does for a quick dinner, and the fresh parsley on top adds a bright finish that pulls the whole thing together.
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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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