Seed Oil Free Whole30 Smoked Paprika Turkey and Sweet Potato Hash

Total time45 min

Prep time15 min

Cook time30 min

Seed Oil Free Whole30 Smoked Paprika Turkey and Sweet Potato Hash

Smoky, hearty, and packed with real-food ingredients, this skillet hash is the kind of one-pan meal that makes weeknight cooking feel genuinely exciting. Avocado oil does all the heavy lifting here — it's the only fat used throughout, which means you're completely clear of the refined seed oils that sneak into so many packaged spice blends and store-bought hash shortcuts. Golden sweet potato cubes, well-seasoned ground turkey, and wilted baby spinach come together with smoked paprika and cumin for a depth of flavor that tastes like it took far more effort than it actually did. The eggs are nestled right into the skillet at the end and cooked to that perfect just-set-white, runny-yolk sweet spot, so every bite gets a little richness. Red bell pepper and scallion greens add freshness and color without overwhelming the smoky backbone of the dish. It works just as well for a weekend brunch as it does for a quick dinner, and since everything cooks in a single pan, cleanup is mercifully simple. Garnish with fresh parsley if you have it — it brightens the whole thing up beautifully.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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
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.
See all
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!