Dairy Free Whole30 Smoked Paprika Turkey and Sweet Potato Hash
Smoky, hearty, and loaded with color, this skillet dish 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 in a deeply spiced base built on smoked paprika, cumin, and garlic. Every single ingredient here is naturally free of dairy — no butter, no cream, no cheese — so there's nothing to swap out or second-guess. The eggs are nestled right into the hash and cooked in the same pan, giving you runny yolks that act almost like a sauce when you break into them. Avocado oil carries the heat beautifully and keeps everything rich-tasting without any dairy fat doing the heavy lifting. It's the kind of dish that looks impressive straight from the skillet but comes together with straightforward technique and pantry-friendly spices. A scatter of fresh parsley at the end brightens the whole thing up and makes it look like you really tried.
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Learn more →Ingredients
4 servings
- 2 medium sweet potatoes (about 1 lb total), peeled and cut into ½-inch cubes
- 3 tbsp avocado oil, divided
- 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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