Lactose Free Whole30 Smoked Paprika Turkey and Sweet Potato Hash
Smoky, hearty, and packed with color, this one-skillet hash is the kind of meal that works just as well for a lazy weekend brunch as it does for a quick weeknight dinner. Sweet potato cubes get golden and caramelized in avocado oil before joining seasoned ground turkey, red bell pepper, and wilted baby spinach in a skillet loaded with smoked paprika, cumin, and a hint of cayenne. Every ingredient here is naturally free of dairy, so there's no swapping, substituting, or label-checking required — it just works. Eggs are nestled right into the hash and cooked to that perfect soft-yolk finish, which means you get a built-in sauce without a drop of cream or butter in sight. The smoked paprika does serious heavy lifting, giving the whole dish a deep, almost barbecue-like warmth that makes it taste far more complex than the ingredient list suggests. Fresh parsley scattered on top at the end adds a bright finish that pulls everything together. One pan, bold flavors, and zero compromise — this is the kind of recipe you'll keep coming back to.
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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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