This skillet is the kind of one-pan meal that earns a permanent spot in your weekly rotation — smoky, hearty, and packed with color from sweet potatoes, red bell pepper, and wilted spinach. Ground turkey gets seasoned with smoked paprika, cumin, and a touch of cayenne, so every bite has real depth without relying on anything processed or hard to track down. The whole thing comes together in a single skillet, which means less cleanup and more time actually enjoying your food. Eggs are nestled right into the hash at the end and cooked until the whites are just set, giving you that satisfying runny-yolk moment without any extra pans. Every ingredient here is straightforward and naturally free from lupin and lupin-derived additives, which can sneak into processed seasonings and meat products — cooking from scratch like this keeps things clean and completely in your control. It works just as well for a weekend brunch as it does for a quick weeknight dinner, and the leftovers reheat beautifully if you hold the eggs until you're ready to serve.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
