Shellfish Free Whole30 Smoked Paprika Turkey and Sweet Potato Hash

Total time45 min

Prep time15 min

Cook time30 min

Shellfish Free Whole30 Smoked Paprika Turkey and Sweet Potato Hash

This one-pan skillet is the kind of breakfast-for-any-meal dish that actually keeps you full and satisfied. Sweet potato cubes get golden and caramelized in avocado oil before joining smoky, well-seasoned ground turkey, tender red bell pepper, and wilted baby spinach — all layered with smoked paprika, cumin, and a hint of cayenne for a warm, deeply savory kick. The whole thing comes together in a single skillet, which means less cleanup and more time enjoying it. Eggs are nestled right into the hash at the end and cooked until the whites are just set, giving you that perfect runny yolk moment when you break in with a fork. Every ingredient here is naturally free from shellfish and ocean-derived proteins, so there's no label-scanning or substitution stress — just clean, whole-food cooking from start to finish. It's also fully Whole30-compliant, making it a smart choice when you want something that feels indulgent but plays by the rules. A scatter of fresh parsley over the top ties it all together and makes it look like something you'd order at a weekend brunch spot.

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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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