Paraben 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, hearty, and packed with color from sweet potatoes, red bell pepper, and wilted baby spinach. The smoked paprika and cumin do serious heavy lifting here, giving the ground turkey a deep, warming flavor that tastes like it took far more effort than it actually did. Every ingredient in this hash is a whole, recognizable food: fresh vegetables, ground turkey, eggs, and avocado oil, with no processed additives or synthetic preservatives to worry about. That matters a lot when you're trying to keep your plate clean and your pantry transparent, since so many store-bought spice blends and cooking sauces quietly sneak in unwanted extras. Here, you control every component from start to finish. The eggs are nestled right into the hash and cooked in the same skillet, so the yolks stay just a little soft and act almost like a sauce when you break into them. A handful of fresh parsley over the top at the end keeps everything bright and pulls the whole dish together beautifully.
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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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