Mushroom Free Whole30 Smoked Paprika Turkey and Sweet Potato Hash

Total time45 min

Prep time15 min

Cook time30 min

Mushroom Free Whole30 Smoked Paprika Turkey and Sweet Potato Hash

This skillet is the kind of one-pan meal that makes weeknight cooking feel genuinely exciting — smoky, a little spicy, and loaded with color from sweet potatoes, red bell pepper, and wilted spinach. Ground turkey gets seasoned with smoked paprika, cumin, and garlic powder, giving it a deep, savory backbone that pairs beautifully with the natural sweetness of those caramelized potato cubes. Everything comes together in a single skillet, which means less cleanup and more time actually enjoying your meal. For anyone navigating a fungi-free diet, this hash is a total win — every ingredient is straightforward and clean, with zero mushroom-based fillers, broths, or umami shortcuts hiding in the mix. The eggs cracked right into the pan at the end are a brilliant finishing touch, turning a hearty hash into something that feels almost restaurant-worthy. It's Whole30-compliant and built entirely from real, whole ingredients, so you can dig in without second-guessing a single bite. Finish it with a scatter of fresh parsley and serve straight from the skillet for maximum effect.

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Ingredients

4 servings

2 medium sweet potatoes (about 1 lb total), peeled and cut into ½-inch cubes
3 tbsp avocado oil, divided
Chosen Foods 100% Pure Avocado Oil, 16.9 fl oz La Tourangelle Avocado Oil Spectrum Naturals Avocado Oil La Tourangelle Avocado Oil Artisan Delicate - 8.45 Fl. Oz.Olivado Avocado Oil Extra Virgin - 8.45 Fl. Oz.
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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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