Pecan Free Whole30 Smoked Paprika Turkey and Sweet Potato Hash
This skillet hash 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. The eggs are cracked right into wells in the hash and cooked until the whites are just set, so every bite has that rich, runny yolk pulling everything together. Every ingredient here is naturally free from tree nuts — no swaps needed, no label-checking required, just straightforward whole-food cooking. It's a satisfying, protein-packed dish that works just as well for a hearty breakfast as it does for dinner, and the optional hit of cayenne lets you dial the heat up or down to your liking.
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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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