Smoky, hearty, and packed with color, this skillet hash is the kind of one-pan meal that makes weeknight cooking feel effortless. Sweet potato cubes get golden and caramelized in avocado oil before joining seasoned ground turkey, red bell pepper, and wilted spinach in a deeply spiced base of smoked paprika, cumin, and garlic. Eggs are nestled right into the hash and cooked to that perfect just-set finish, so every bite has a little of everything. For anyone navigating a citrus-free approach, this recipe is a genuine win — there's no lemon juice, no orange zest, and no citrus-based marinades hiding anywhere in the ingredient list. The bold flavor comes entirely from the spice blend and the natural sweetness of the potatoes, so nothing feels like it's missing. It's also fully Whole30-compliant, meaning the ingredients are clean and straightforward without any complicated swaps. Serve it straight from the skillet with a scatter of fresh parsley and you've got a satisfying, crowd-pleasing dish that looks as good as it tastes.
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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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