Celery Free Whole30 Smoked Paprika Turkey and Sweet Potato Hash

Total time45 min

Prep time15 min

Cook time30 min

Celery Free Whole30 Smoked Paprika Turkey and Sweet Potato Hash

Smoky, hearty, and packed with color, this one-pan hash brings together golden sweet potatoes, seasoned ground turkey, and wilted spinach in a way that feels genuinely satisfying without relying on anything processed or off-limits. The smoked paprika and cumin do serious heavy lifting here, giving the whole skillet a warm, almost campfire-like depth that makes it taste far more complex than the ingredient list suggests. Every component is naturally free from celery and celery derivatives — no sneaky seasoning blends, no mirepoix shortcuts, just clean whole ingredients you can trust. Avocado oil keeps things Whole30-compliant while also giving the sweet potato cubes that gorgeous caramelized crust you want in a proper hash. The eggs are cooked right in the skillet, nestled into little wells in the hash, so the whites set up firm while the yolks stay just a little jammy — it's a technique that looks impressive but requires zero extra effort. A handful of fresh parsley at the end brightens everything up and adds a pop of green that makes the dish look as good as it tastes. This is the kind of meal that works equally well for a weekend brunch or a quick weeknight dinner when you need something filling and fuss-free.

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Ingredients

4 servings

2 medium sweet potatoes (about 1 lb total), peeled and cut into ½-inch cubes
3 tbsp avocado oil, divided
Chosen Foods 100% Pure Avocado Oil, 16.9 fl oz La Tourangelle Avocado Oil Spectrum Naturals Avocado Oil La Tourangelle Avocado Oil Artisan Delicate - 8.45 Fl. Oz.Olivado Avocado Oil Extra Virgin - 8.45 Fl. Oz.
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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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