MSG Free Whole30 Smoked Paprika Turkey and Sweet Potato Hash
This skillet hash is the kind of one-pan meal that makes a weeknight feel like a weekend brunch — smoky, hearty, and packed with color from sweet potatoes, red bell pepper, and wilted baby spinach. Ground turkey gets seasoned with smoked paprika, cumin, and garlic powder, so every bite carries deep, layered flavor without relying on any packaged seasoning blends or flavor enhancers that can sneak MSG into an otherwise clean dish. Everything here is built from whole, recognizable ingredients, which means you stay in full control of what goes into the pan. The eggs are cracked right into wells in the finished hash and cooked until the whites are just set, giving you that satisfying runny yolk moment without any extra dishes. Avocado oil keeps the cook clean and high-heat friendly, and the scallion greens and optional fresh parsley finish things off with a bright, herby lift. It's the kind of recipe that works just as well for a lazy Sunday morning as it does for meal-prepping a protein-rich dinner to reheat through the week.
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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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