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 deep, savory backbone that pairs beautifully with the natural sweetness of those golden potato cubes. Every ingredient here is straightforwardly whole-food, so there's no need to squint at labels hunting for hidden additives or sneaky oils — avocado oil does all the cooking work cleanly from start to finish. The eggs cracked right into the hash at the end are a brilliant move: they cook gently in little wells until the whites are just set, turning a hearty skillet into something that feels almost restaurant-worthy. It works just as well for a satisfying weekend brunch as it does for a protein-forward dinner when you need something filling fast. Serve it straight from the pan with a scatter of fresh parsley and you've got a 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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