Soy Free Whole30 Smoked Paprika Turkey and Sweet Potato Hash

Total time45 min

Prep time15 min

Cook time30 min

Soy Free Whole30 Smoked Paprika Turkey and Sweet Potato Hash

Smoky, hearty, and loaded with color, this one-skillet meal brings together golden sweet potatoes, seasoned ground turkey, wilted spinach, and eggs baked right into the hash for a breakfast or brunch that genuinely satisfies. Every ingredient here is whole-food and naturally free from soy — no tamari swaps needed, no label-checking for hidden soy derivatives lurking in a sauce or seasoning blend. Smoked paprika and cumin do the heavy lifting on flavor, giving the turkey a deep, almost barbecue-like warmth that pairs beautifully with the natural sweetness of the caramelized potato cubes. The technique of crisping the sweet potatoes first, then building the rest of the dish in the same pan, means you get real texture and layered flavor without a pile of dishes at the end. Cracking eggs directly into the wells and covering the skillet to finish them is a simple move that makes the whole thing feel a little restaurant-worthy. Red bell pepper and scallion greens add brightness and a subtle bite that keeps every forkful interesting. It's the kind of recipe that works just as well for a lazy weekend morning as it does for a quick weeknight dinner when you want something nourishing without a lot of fuss.

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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 Spectrum Naturals Avocado Oil La Tourangelle Avocado Oil Artisan Delicate - 8.45 Fl. Oz.Olivado Avocado Oil Extra Virgin - 8.45 Fl. Oz.Madhava Avocado Oil - 500 ML
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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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