Nitrate & Nitrite Free Whole30 Smoked Paprika Turkey and Sweet Potato Hash
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 fragrant blend of smoked paprika, cumin, and garlic. The whole thing comes together with eggs cracked right into the pan and cooked until the whites are just set — no extra dishes, no fuss. For anyone navigating processed meat concerns, this recipe sidesteps the issue entirely by building bold flavor from whole spices and fresh aromatics rather than cured or preserved proteins. Ground turkey is the only meat in the pan, and every ingredient on the list is straightforward and easy to verify at the store. That means you get all the savory satisfaction of a diner-style hash without any of the label-reading anxiety that usually comes with it. The smoked paprika does serious heavy lifting here, delivering that deep, almost-barbecue depth that makes the dish taste far more complex than the prep time suggests. Serve it straight from the skillet with a scatter of fresh parsley and you have a complete, satisfying meal that looks as good as it tastes.
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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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