Chestnut Free Whole30 Smoked Paprika Turkey and Sweet Potato Hash

Total time45 min

Prep time15 min

Cook time30 min

Chestnut 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 gets seasoned with smoked paprika, cumin, and garlic powder, giving it a bold, savory depth that pairs beautifully with the natural sweetness of those caramelized potato cubes. Everything comes together in a single skillet, which means less cleanup and more time actually enjoying your meal. Eggs are cracked right into wells in the hash and cooked until the whites are set but the yolks stay a little jammy — it's a finishing touch that makes this feel like a proper restaurant brunch at home. Every ingredient here is straightforward and naturally free from tree nuts of any kind, so there's no label-reading stress or ingredient swaps required. Avocado oil keeps the whole thing Whole30-compliant and adds a clean, neutral richness that lets those spices really shine. Fresh parsley on top is optional, but it adds a bright pop that pulls the whole dish together.

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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 Spectrum Naturals Avocado Oil Olivado Avocado Oil Extra Virgin - 8.45 Fl. Oz.Madhava Avocado Oil - 500 ML Chosen Foods 100% Pure Avocado Oil 33.8 floz
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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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