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 ground turkey, red bell pepper, and a bold spice blend built around smoked paprika and cumin — no cinnamon anywhere in sight, which can be a sneaky addition in spice blends and pre-seasoned meats. For anyone navigating a cinnamon sensitivity or intolerance, cooking from scratch like this puts you fully in control of every ingredient. The eggs are nestled right into the hash and cooked in the same skillet, so the yolks stay just a little soft and runny, turning the whole thing into something that feels almost luxurious. Baby spinach wilts into the mix at the last minute, adding a pop of green without overwhelming the smoky, savory base. A handful of fresh parsley on top brightens everything up and makes it look as good as it tastes. It's a complete, satisfying meal that checks every box without any compromise on flavor.
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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.
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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