This smoky, satisfying skillet is built entirely from whole, unprocessed ingredients — sweet potatoes, ground turkey, fresh vegetables, and eggs — so there's nothing hidden to worry about. The smoked paprika and cumin do serious heavy lifting here, turning a simple hash into something that smells incredible and tastes even better. Golden sweet potato cubes get crispy edges in avocado oil before being tossed back in with seasoned turkey, wilted spinach, and charred bell pepper for a dish that hits every texture you want. Eggs are cracked right into the skillet at the end and cooked to that perfect just-set yolk, making this feel like a proper restaurant brunch without the effort. Because every ingredient is naturally grain-free, there's no need to audit labels or swap anything out — it just works as written. It's the kind of one-pan meal that's equally at home on a lazy Sunday morning or a busy weeknight when you need something hearty and fast.
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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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