Why You’ll Love This Turkey and Sweet Potato Hash
- It’s a complete meal in one pan. We’re talking protein, complex carbs, and veggies all cooking together, which means maximum flavor with minimal cleanup. You get a balanced, satisfying dish without juggling multiple pots and pans.
- The flavor and texture combo is unreal. The sweet potatoes get crispy-edged and tender inside, creating a perfect contrast with the savory, ground turkey and the soft, sweet onions and peppers. Every single bite is interesting.
- It’s meal-prep magic. This hash reheats like a dream, making it the ultimate make-ahead breakfast or lunch. The flavors even seem to get better after a day in the fridge as everything melds together.
- It’s endlessly adaptable. Don’t have a red bell pepper? Use green. Want more heat? Add some jalapeño. You can easily make it your own based on what you have in the fridge, which is my favorite kind of cooking.
Ingredients & Tools
- 1 large sweet potato (about 450g), peeled and diced into ½-inch cubes
- 1 tbsp olive oil or avocado oil
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 450 g ground turkey (93% lean is ideal)
- 1 tsp smoked paprika
- ½ tsp dried thyme
- ¼ tsp cayenne pepper (optional, for heat)
- Salt and black pepper to taste
- 2 tbsp fresh parsley, chopped (for garnish)
- 4 large eggs (optional, for serving)
Tools: A large, heavy-bottomed skillet (cast iron is perfect), a sharp knife, and a cutting board.
The quality of your spices really makes a difference here—fresh smoked paprika has a deep, smoky aroma that can’t be beaten. And don’t skip the fresh parsley at the end! That little pop of green and fresh flavor is the final touch that brings it all to life.
Serves: 4 | Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes
Before You Start: Tips & Ingredient Notes
- Dice your sweet potato evenly. This is probably the most important step for success. If the pieces are all different sizes, some will be mushy while others are still hard. Aim for a consistent ½-inch dice so everything cooks at the same rate.
- Don’t crowd the pan when browning the turkey. If you dump all the turkey in at once, it will steam rather than brown. Give it space to develop those delicious, savory, browned bits—that’s where a ton of flavor comes from.
- Lean vs. fatty turkey. I prefer 93% lean ground turkey because it has just enough fat to keep it moist and flavorful without making the hash greasy. If you use a leaner variety, just be careful not to overcook it.
- Let the hash get a little crispy. Resist the urge to stir constantly! Once everything is cooked through, let it sit undisturbed over medium heat for a few minutes. This creates a fantastic caramelized crust on the bottom of the hash that is pure gold.
How to Make Turkey and Sweet Potato Hash
Step 1: Start by prepping all your ingredients. Dice the sweet potato, onion, and bell pepper, and mince the garlic. Having everything ready to go (your *mise en place*) makes the cooking process smooth and stress-free. You’ll notice that the sweet potato cubes might start to look a little starchy—that’s totally normal.
Step 2: Heat the oil in your large skillet over medium-high heat. Add the diced sweet potato and a good pinch of salt. Cook, stirring occasionally, for about 10-12 minutes, until the potatoes are tender and have some browned spots. The trick is to let them sit for a minute or two between stirs to get that nice color. If they seem to be cooking too quickly, just reduce the heat a little.
Step 3: Push the sweet potatoes to the sides of the skillet, creating a well in the center. Add the diced onion and bell pepper to the center. Cook for 4-5 minutes, until they begin to soften and become fragrant. Then, add the minced garlic and cook for just one more minute—you’ll smell that amazing aroma, but be careful not to let the garlic burn.
Step 4: Now, push the veggie mixture to the side and add the ground turkey to the center. Break it up with a spoon or spatula and let it brown nicely, which should take about 5-6 minutes. Season the turkey with the smoked paprika, thyme, cayenne (if using), and another good pinch of salt and pepper.
Step 5: This is where it all comes together. Mix everything in the skillet—the sweet potatoes, the sautéed veggies, and the seasoned turkey—until it’s beautifully combined. Let it cook together for another 2-3 minutes, pressing down lightly with your spatula. Then, here’s the pro move: let it cook undisturbed for 3-4 minutes to develop a fantastic crust on the bottom. You’re building layers of flavor and texture here.
Step 6: Taste and adjust the seasoning. Does it need more salt? A bit more pepper? Now’s the time. Turn off the heat and stir in most of the fresh parsley, saving a little for garnish. If you’re adding eggs, make four small wells in the hash and crack an egg into each. Cover the skillet and let it cook over low heat for 3-5 minutes, until the egg whites are set but the yolks are still runny.
Step 7: Serve immediately, straight from the skillet if you’re feeling rustic! Garnish with the remaining fresh parsley. The sight of those vibrant colors and the smell… honestly, it’s a masterpiece of simple cooking.
Serving Suggestions
Complementary Dishes
- A simple arugula salad with lemon vinaigrette — The peppery arugula and sharp lemon cut through the richness of the hash perfectly, adding a fresh, light element to the meal.
- Buttery, toasted sourdough bread — There’s nothing better than a thick slice of crusty bread to sop up any runny egg yolk and those delicious pan juices. It’s a non-negotiable for me.
- Sliced avocado with a squeeze of lime — The creamy, cool avocado adds a lovely richness and a different texture that complements the savory hash beautifully.
Drinks
- A bold, spicy Bloody Mary — If you’re serving this for brunch, the savory, spicy notes of a good Bloody Mary are an absolute match made in heaven with the smoky paprika in the hash.
- A crisp, dry cider — The slight sweetness and effervescence of a dry cider cleanses the palate between bites and highlights the sweetness of the potatoes.
- Hot coffee or strong English Breakfast tea — For a classic, cozy weekend morning, a robust cup of coffee or tea is the ultimate companion to this hearty dish.
Something Sweet
- Warm blueberry muffins — The burst of juicy blueberries in a tender, warm muffin provides a sweet finish that doesn’t feel too heavy after the savory hash.
- A simple fruit salad with mint — A bowl of fresh, seasonal fruit (think berries, melon, oranges) with a hint of fresh mint is refreshing, light, and the perfect way to end the meal.
- Dark chocolate-covered orange segments — A little sophisticated treat. The dark chocolate and bright citrus are a fantastic, elegant contrast to the earthy, savory flavors you’ve just enjoyed.
Top Mistakes to Avoid
- Mistake: Cutting the sweet potato pieces too large. If they’re bigger than ½-inch, they’ll take forever to cook and you’ll risk burning the other ingredients while waiting for the potatoes to soften. Uniformity is key!
- Mistake: Stirring the hash too much. I know it’s tempting to keep moving things around, but you need to let the ingredients sit in contact with the hot pan to develop color and flavor. Constant stirring leads to steaming and a mushy texture.
- Mistake: Adding the garlic too early. Garlic burns in a flash and becomes bitter. Always add it towards the end of cooking the aromatics, just until it’s fragrant—usually no more than 60 seconds.
- Mistake: Overcooking the eggs if you’re adding them. The goal is set whites and gloriously runny yolks. Keep a close eye on them once you cover the pan; it can go from perfect to overcooked surprisingly fast.
Expert Tips
- Tip: Par-cook your sweet potatoes. If you’re really in a hurry, you can microwave the diced sweet potato for 2-3 minutes before adding it to the pan. This significantly cuts down the skillet cooking time and guarantees a tender interior.
- Tip: Use a potato masher for the turkey. For perfectly crumbled ground turkey without any big chunks, use a potato masher to break it up in the pan. It works like a charm and is so much easier than a spoon.
- Tip: Deglaze the pan for a sauce. After you’ve removed the hash, if there are delicious browned bits stuck to the pan, add a splash of chicken broth or even water, scrape it up, and drizzle this impromptu “pan sauce” over your finished dish. It’s pure flavor.
- Tip: Make it ahead for easy mornings. Cook the entire hash (without eggs) and let it cool. Store it in the fridge for up to 3 days. Reheat portions in a skillet for the best texture, and then fry or poach a fresh egg to go on top.
FAQs
Can I use a different type of potato?
Absolutely! While sweet potato gives a wonderful sweetness and color, regular Yukon Gold or red potatoes work great too. They’ll have a more neutral, buttery flavor. The cooking method remains exactly the same—just dice them to the same ½-inch size. You could even do a mix for a fun variation on texture and taste.
My hash is sticking to the pan. What did I do wrong?
This usually means your pan wasn’t quite hot enough when you added the ingredients, or you didn’t use enough fat. Make sure your oil is shimmering before adding the sweet potatoes. If you’re using a non-stick skillet, this is less of an issue, but for cast iron or stainless steel, that initial heat is crucial. A little more oil can also help.
Can I make this vegetarian?
Of course! Simply omit the turkey and add another can of black beans or chickpeas (rinsed and drained) when you would add the turkey. You might want to add an extra ½ teaspoon of smoked paprika and a pinch of cumin to keep the flavor profile deep and satisfying.
How should I store and reheat leftovers?
Let the hash cool completely, then store it in an airtight container in the refrigerator for up to 3 days. The best way to reheat it is in a skillet over medium heat with a tiny splash of water or broth to keep it from drying out. The microwave will work in a pinch, but it can make the potatoes a bit soft.
Can I freeze this turkey and sweet potato hash?
You can, but with a caveat. The texture of the potatoes may become a little grainy or watery upon thawing. If you do freeze it, let it cool completely, then transfer to a freezer-safe bag, press out the air, and freeze for up to 2 months. Thaw in the fridge overnight before reheating gently in a skillet.
Turkey And Sweet Potato Hash
Whip up this easy, one-pan Turkey and Sweet Potato Hash! A hearty, healthy meal perfect for brunch or dinner. Ready in 40 minutes with simple ingredients & amazing flavor.
Ingredients
Ingredients
-
1 large sweet potato (about 450g, peeled and diced into ½-inch cubes)
-
1 tbsp olive oil or avocado oil
-
1 medium yellow onion (diced)
-
1 red bell pepper (diced)
-
2 cloves garlic (minced)
-
450 g ground turkey (93% lean is ideal)
-
1 tsp smoked paprika
-
0.5 tsp dried thyme
-
0.25 tsp cayenne pepper (optional, for heat)
-
Salt and black pepper (to taste)
-
2 tbsp fresh parsley (chopped (for garnish))
-
4 large eggs (optional, for serving)
Instructions
-
Start by prepping all your ingredients. Dice the sweet potato, onion, and bell pepper, and mince the garlic. Having everything ready to go (your mise en place) makes the cooking process smooth and stress-free. You'll notice that the sweet potato cubes might start to look a little starchy—that's totally normal.01
-
Heat the oil in your large skillet over medium-high heat. Add the diced sweet potato and a good pinch of salt. Cook, stirring occasionally, for about 10-12 minutes, until the potatoes are tender and have some browned spots. The trick is to let them sit for a minute or two between stirs to get that nice color. If they seem to be cooking too quickly, just reduce the heat a little.02
-
Push the sweet potatoes to the sides of the skillet, creating a well in the center. Add the diced onion and bell pepper to the center. Cook for 4-5 minutes, until they begin to soften and become fragrant. Then, add the minced garlic and cook for just one more minute—you'll smell that amazing aroma, but be careful not to let the garlic burn.03
-
Now, push the veggie mixture to the side and add the ground turkey to the center. Break it up with a spoon or spatula and let it brown nicely, which should take about 5-6 minutes. Season the turkey with the smoked paprika, thyme, cayenne (if using), and another good pinch of salt and pepper.04
-
This is where it all comes together. Mix everything in the skillet—the sweet potatoes, the sautéed veggies, and the seasoned turkey—until it's beautifully combined. Let it cook together for another 2-3 minutes, pressing down lightly with your spatula. Then, here's the pro move: let it cook undisturbed for 3-4 minutes to develop a fantastic crust on the bottom. You're building layers of flavor and texture here.05
-
Taste and adjust the seasoning. Does it need more salt? A bit more pepper? Now's the time. Turn off the heat and stir in most of the fresh parsley, saving a little for garnish. If you're adding eggs, make four small wells in the hash and crack an egg into each. Cover the skillet and let it cook over low heat for 3-5 minutes, until the egg whites are set but the yolks are still runny.06
-
Serve immediately, straight from the skillet if you're feeling rustic! Garnish with the remaining fresh parsley. The sight of those vibrant colors and the smell… honestly, it's a masterpiece of simple cooking.07
