Smoky, colorful, and deeply satisfying, this skillet hash is the kind of one-pan meal that makes healthy eating feel genuinely exciting rather than like a compromise. Sweet potato cubes are crisped in avocado oil until golden, then reunited with seasoned ground turkey, tender red bell pepper, and wilted baby spinach ā all layered with smoked paprika, cumin, and a whisper of cayenne for warmth. Eggs are nestled right into the hash and cooked to a perfectly set white with a soft, runny yolk, so every bite gets that rich, creamy finish. The ingredient list is clean and intentional, leaning on whole vegetables, quality protein, and anti-inflammatory spices that are easy on digestion without sacrificing any depth of flavor. Because everything cooks in a single skillet in a logical sequence, the flavors build naturally and nothing gets lost in the shuffle. It works beautifully as a hearty breakfast, a post-workout lunch, or an easy weeknight dinner ā proof that gut-friendly cooking doesn't have to mean bland or boring.
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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 2ā3 minutes, until golden on the outside and just tender when pierced with a fork, about 10ā12 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 165Ā°F (74Ā°C), about 6ā7 minutes. Transfer the cooked turkey to the plate with the sweet potatoes.
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