Honey Free Whole30 Smoked Paprika Turkey and Sweet Potato Hash
Smoky, hearty, and loaded 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, wilted spinach, and a bold blend of smoked paprika, cumin, and garlic. Everything comes together in a single skillet, and four eggs are nestled right into the hash at the end to cook in those little wells — no extra pans, no fuss. Because every ingredient here is straightforwardly savory, there's zero need to scan labels for sneaky sweeteners or hidden additives that can show up in spice blends and pre-seasoned proteins. The smoked paprika does a lot of heavy lifting, giving the whole dish that deep, almost barbecue-like warmth without any sweetener in sight. It's a genuinely satisfying meal that works just as well for a weekend brunch as it does for a fast weeknight dinner straight from the pan.
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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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