Smoky, hearty, and packed 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, and wilted baby spinach in a deeply spiced base. Smoked paprika and cumin do the heavy lifting here, layering in warmth and complexity without any condiments or sauces that could sneak in unwanted ingredients — a real win for anyone navigating mustard sensitivities, since so many spice blends and store-bought seasonings hide it in the fine print. Every component in this recipe is straightforward and easy to verify, so you can cook with confidence rather than constantly second-guessing your pantry. The eggs cracked right into the skillet at the end are a brilliant finishing move — they cook gently in little wells surrounded by the hash, giving you runny yolks that melt into everything below. Garnish with fresh parsley and serve straight from the pan for a meal that looks as good as it tastes.
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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.
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