Citric Acid Free Whole30 Smoked Paprika Turkey and Sweet Potato Hash

Total time45 min

Prep time15 min

Cook time30 min

Citric Acid 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, and wilted baby spinach — all brought together with smoked paprika, cumin, and a touch of cayenne for warmth. Eggs are nestled right into the hash at the end and cooked until the whites are just set, so every serving comes with a built-in protein boost and a gorgeous presentation straight from the skillet. For anyone navigating a citric acid sensitivity, this recipe is a quiet win. Every ingredient here — from the fresh vegetables to the whole spices — is naturally free of citric acid, with no processed sauces, canned goods, or seasoning blends that might sneak it in. Avocado oil keeps things clean, and the bold flavor comes entirely from real aromatics and spices rather than anything that needs a label check. It's the kind of cooking that proves you don't need shortcuts to get serious depth of flavor. Finish with a scatter of fresh flat-leaf parsley and bring the whole skillet straight to the table.

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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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