Turkey & Sweet Potato Breakfast Hash – A Hearty, Flavor-Packed Start to Your Day

This Turkey & Sweet Potato Breakfast Hash is the kind of meal that makes mornings feel easy. It’s colorful, filling, and loaded with savory flavor without weighing you down. The sweet potatoes get crispy on the edges, the ground turkey brings lean protein, and a few simple spices pull it all together.

Top it with a runny egg, and you’ve got a balanced breakfast that feels like a treat. It’s great for busy weekdays, laid-back weekends, or meal prep you can look forward to.

What Makes This Recipe So Good

• Balanced and satisfying: You get protein, complex carbs, and healthy fats in one skillet meal.
• Meal-prep friendly: Cooks well in batches and reheats beautifully for quick breakfasts.
• Flexible ingredients: Swap in veggies you have on hand and adjust spices to your taste.
• One-pan convenience: Fewer dishes, faster cleanup, and everything cooks together for rich flavor.
• Naturally gluten-free and dairy-free: Easy to adapt to many dietary needs without sacrificing taste.

Ingredients

• 1 pound ground turkey (93% lean is ideal)
• 2 medium sweet potatoes, peeled and cut into 1/2-inch cubes
• 1 small yellow onion, diced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 2 tablespoons olive oil (or avocado oil), divided
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder (optional for a bit of heat)
• 1/2 teaspoon dried thyme or oregano
• Salt and black pepper, to taste
• 2–4 large eggs (optional, for serving)
• Fresh parsley or cilantro, chopped (for garnish)
• Hot sauce or salsa, for serving (optional)

Instructions

1. Prep the vegetables: Peel and cube the sweet potatoes into even pieces, about 1/2 inch. Dice the onion and bell pepper.

   Mince the garlic. Keep everything ready so the cooking moves quickly.

2. Start the sweet potatoes: Heat 1 tablespoon of oil in a large skillet over medium heat. Add the sweet potatoes with a pinch of salt.

   Cook for 8–10 minutes, stirring occasionally, until they start to soften and get a little color. If they’re browning too fast, lower the heat and cover for a couple of minutes to steam.

3. Cook the turkey: Push the sweet potatoes to one side of the skillet. Add the remaining 1 tablespoon oil to the empty side.

   Add the ground turkey, breaking it up with a spatula. Season with salt and pepper. Cook for 5–6 minutes until the turkey is no longer pink and lightly browned.

4. Add aromatics and veggies: Stir in the onion and bell pepper.

   Cook for 4–5 minutes until the onion softens. Add the garlic and cook 30–60 seconds, until fragrant.

5. Season it up: Sprinkle in smoked paprika, cumin, chili powder (if using), and thyme. Toss everything together so the spices coat the turkey and vegetables.

   Taste and adjust salt and pepper.

6. Crisp and finish: Let the hash cook undisturbed for 2–3 minutes so the sweet potatoes get crispy edges. Stir and repeat once more if you like extra crispy bits.
7. Cook the eggs (optional): You can fry eggs in a separate pan to your preferred doneness, or make small wells in the hash and crack eggs into them. Cover and cook on low until the whites set and yolks are still runny, about 4–6 minutes.
8. Garnish and serve: Top with chopped parsley or cilantro.

   Add hot sauce or salsa if you like a kick. Serve hot.

Storage Instructions

• Refrigerate: Store the hash (without eggs) in an airtight container for up to 4 days. Cook eggs fresh for best texture.
• Freeze: Portion the cooled hash into freezer-safe containers and freeze for up to 2 months.

  Thaw in the fridge overnight before reheating.

• Reheat: Warm in a skillet over medium heat with a splash of oil or water for 5–7 minutes. You can also microwave in 45-second intervals, stirring between bursts.

Health Benefits

• Lean protein from turkey: Ground turkey provides protein to support muscle repair and keep you full longer, with less saturated fat than many breakfast meats.
• Fiber-rich carbs: Sweet potatoes offer complex carbohydrates and fiber, helping with steady energy and digestion.
• Vitamins and antioxidants: Sweet potatoes contain beta-carotene (vitamin A), while bell peppers and onions add vitamin C and other antioxidants.
• Balanced macronutrients: This recipe combines protein, carbs, and healthy fats for a steady, satisfying start to your day.
• Gluten-free and customizable: Easy to adapt for dairy-free, Whole30, paleo, or low-carb preferences with simple swaps.

What Not to Do

• Don’t overcrowd the pan: If your skillet is small, cook in batches. Crowding leads to steaming instead of crisping.
• Don’t cut sweet potatoes too large: Big chunks take longer to cook and may stay firm in the center.

  Keep them uniform for even cooking.

• Don’t skip seasoning: Turkey is mild; it needs salt and spices to shine. Taste and adjust as you go.
• Don’t rush the crisp: Let the hash sit undisturbed for a couple of minutes to develop browned, flavorful bits.
• Don’t add eggs too early: If cooking eggs in the hash, make wells and add them near the end to avoid overcooking.

Alternatives

• Protein swaps: Use chicken sausage, lean ground beef, tofu crumbles, or tempeh. For a meatless option, add black beans or chickpeas.
• Veggie variations: Try zucchini, kale, spinach, mushrooms, or Brussels sprouts.

  Add hearty greens in the last few minutes so they don’t overcook.

• Potato options: Swap sweet potatoes for Yukon gold or red potatoes. If using white potatoes, par-cook or dice smaller for a similar cooking time.
• Spice twists: Go Tex-Mex with cumin, chili powder, and a squeeze of lime, or try a Mediterranean spin with oregano, garlic, and a sprinkle of feta on top.
• Heat level: Add diced jalapeño with the onions, or finish with crushed red pepper or your favorite hot sauce.
• Toppers: Avocado slices, pickled onions, a dollop of Greek yogurt, or a spoonful of salsa verde add freshness and contrast.

FAQ

Can I make this ahead?

Yes. Cook the hash fully, store it in the fridge up to 4 days, and reheat in a skillet.

Cook eggs fresh for the best texture.

How do I get my sweet potatoes crispy?

Use a large skillet, don’t overcrowd, and let the potatoes sit undisturbed for a couple of minutes at a time. A bit of oil and medium heat help develop caramelized edges without burning.

Is ground turkey dry?

It can be if overcooked or under-seasoned. Use 93% lean if possible, season well, and don’t cook it past done.

The vegetables and a touch of oil keep everything juicy.

Can I use pre-cooked turkey?

Absolutely. If you have leftover turkey, chop it and add it after the vegetables soften. Warm it through with the spices at the end to avoid drying it out.

What’s the best pan to use?

A large cast iron or heavy stainless steel skillet works best for browning and crisping.

Nonstick is fine, but you’ll get less caramelization.

How spicy is this?

As written, it’s mild. Add chili powder, cayenne, or hot sauce to increase the heat, or skip the chili powder for a very mild version.

Can I make it without eggs?

Yes. The hash is great on its own.

For extra protein, top with Greek yogurt or add beans.

How do I make it lower carb?

Swap half or all of the sweet potatoes with cauliflower rice. Cook the cauli rice briefly at the end to avoid mushiness.

Final Thoughts

This Turkey & Sweet Potato Breakfast Hash is simple, hearty, and flexible enough to fit your routine. It’s a one-pan meal that feels comforting while still being balanced and fresh.

Once you try it, you’ll find endless ways to adapt it to your taste and what you have on hand. Keep it in your meal prep rotation, top it with a perfectly cooked egg, and enjoy a no-fuss breakfast that actually keeps you going.