Pork 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, a little spicy, and loaded with color from sweet potatoes, red bell pepper, and wilted spinach. Ground turkey gets seasoned generously with smoked paprika, cumin, and garlic before everything comes together in a single skillet with eggs nestled right on top. The whole thing is built from clean, whole-food ingredients, so there's nothing hidden to second-guess — no cured meats, no mystery proteins, just straightforward cooking you can feel good about. Sweet potatoes bring a natural sweetness that balances the heat from the cayenne, and the runny yolks act almost like a sauce when you break into them. Avocado oil keeps the cook clean and gives the potato cubes that gorgeous golden crust you want in a proper hash. It's hearty enough to anchor a weekend brunch but fast enough to pull off on a busy morning, and serving it straight from the skillet means fewer dishes to deal with afterward.
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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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