Rye Free Whole30 Smoked Paprika Turkey and Sweet Potato Hash

Total time45 min

Prep time15 min

Cook time30 min

Rye 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 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. Eggs are cracked right into the finished hash and cooked to just-set perfection, so every serving comes with a built-in protein boost and a yolk that melts into the whole thing. Every single ingredient here is naturally grain-free, which means there's no need to audit labels or swap anything out — it just works as written. Avocado oil handles the high heat like a champ, and using only the green tops of the scallions keeps the flavor bright without any sharpness. It's the kind of dish that looks impressive straight from the skillet but honestly comes together with very little fuss. Garnish with fresh parsley if you have it — it adds a pop of freshness that ties everything together.

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Ingredients

4 servings

2 medium sweet potatoes (about 1 lb total), peeled and cut into ½-inch cubes
3 tbsp avocado oil, divided
Chosen Foods 100% Pure Avocado Oil, 16.9 fl oz La Tourangelle Avocado Oil Spectrum Naturals Avocado Oil La Tourangelle Avocado Oil Artisan Delicate - 8.45 Fl. Oz.Olivado Avocado Oil Extra Virgin - 8.45 Fl. Oz.
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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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