Turmeric Free Whole30 Smoked Paprika Turkey and Sweet Potato Hash

Total time45 min

Prep time15 min

Cook time30 min

Turmeric Free Whole30 Smoked Paprika Turkey and Sweet Potato Hash

Smoky, hearty, and packed with color, this skillet hash is the kind of one-pan meal that makes weeknight cooking feel genuinely exciting. Sweet potato cubes get golden and caramelized in avocado oil before joining seasoned ground turkey, red bell pepper, wilted spinach, and a bold blend of smoked paprika, cumin, and garlic. The whole thing comes together in a single skillet, which means less cleanup and more time actually enjoying dinner. For anyone navigating a turmeric-free lifestyle, this recipe is a natural fit — the warm, complex depth here comes entirely from smoked paprika and cumin, with no turmeric hiding in a spice blend or curry powder. That matters more than it sounds, because so many savory hash and skillet recipes lean on golden spice mixes that can sneak turmeric in without much fanfare. Every ingredient here is straightforward and easy to verify. Eggs are cracked directly into wells in the finished hash and covered just long enough to set the whites while keeping the yolks soft and runny — it's a simple technique that turns a solid weeknight dish into something that looks genuinely impressive straight from the pan. A scatter of fresh parsley over the top adds a bright, clean finish. This one earns a permanent spot in the rotation.

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!