Red Meat Allergy Friendly Whole30 Smoked Paprika Turkey and Sweet Potato Hash
Smoky, hearty, and loaded with color, this one-skillet hash is the kind of meal that earns a permanent spot in your weekly rotation. Ground turkey does all the heavy lifting here — it's a naturally lean protein that crisps up beautifully alongside golden sweet potato cubes, making it a smart and satisfying choice for anyone avoiding red meat entirely. The smoked paprika and cumin give the whole dish a deep, almost barbecue-like warmth that you'd never guess came together in a single pan. Red bell pepper and baby spinach fold in for freshness and a little nutritional boost, while the eggs nestled right into the hash at the end make it feel like a complete, restaurant-worthy plate. Every ingredient is straightforward and easy to source, so there's no hunting down specialty substitutes or second-guessing labels. Serve it straight from the skillet with a scatter of fresh parsley and you've got a dish 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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