This turkey sweet potato hash is a simple, satisfying one-skillet meal made with ground turkey, sweet potatoes, spinach, and a handful of herbs. Everything cooks on the stovetop: the turkey browns, the sweet potatoes steam until tender, and the spinach wilts into the pan. It’s great for an egg-free breakfast, quick weeknight dinner, or meal prep when you want something hearty and healthy.
Why You’ll Love This Turkey Sweet Potato Hash Recipe
This hash balances savory ground turkey with tender, slightly sweet potatoes and fresh spinach. Herbs like thyme and oregano enhance the natural sweetness of the potatoes while adding depth. The recipe is flexible — swap proteins, add extra vegetables, or top with a fried egg if you like.
Ingredients You’ll Need
- Olive oil: For browning the turkey and sautéing the vegetables.
- Ground turkey: A lean protein; you can substitute ground chicken or lean beef if preferred.
- Salt & pepper: To taste.
- Garlic powder & onion powder: Quick seasonings to build savory flavor.
- Thyme & oregano: Earthy herbs that pair well with sweet potatoes.
- Sweet potatoes: Peeled and diced into uniform pieces so they cook evenly.
- Onion & minced garlic: Aromatics that soften and caramelize with the potatoes.
- Chicken broth: A small amount helps steam the potatoes and keep them moist.
- Raw baby spinach: Wilts quickly and adds color and nutrients.
Recipe Variations
- Swap ground turkey for ground chicken or lean ground beef.
- Top with a fried or poached egg to make it heartier for breakfast.
- Add diced bell peppers with the onions for extra color and texture.
- Serve alongside hard-boiled or deviled eggs for a protein-packed brunch.
How to Make Turkey Sweet Potato Hash
Step 1: Heat 1 tablespoon olive oil in a large skillet over medium-high. Add the ground turkey and break it apart with a wooden spoon. Cook 5–7 minutes until no longer pink. Season with salt, onion powder, garlic powder, thyme, and oregano. Transfer the cooked turkey to a plate with a slotted spoon and set aside.
Step 2: Add the remaining tablespoon of olive oil to the same skillet. Add the diced sweet potatoes, onion, and garlic. Sauté 4–5 minutes until the potatoes begin to brown and soften. Pour in 1/2 cup chicken broth, cover the pan, and let the potatoes steam 3–4 minutes until the broth has mostly evaporated and the potatoes are tender.
Step 3: Return the cooked turkey to the skillet and stir to combine. Add the spinach and stir until just wilted. Taste and adjust seasoning with salt and pepper. Serve warm.
Expert Tips
- Cut sweet potatoes into similar-sized pieces so they cook evenly.
- Allow potato pieces to sit undisturbed for a minute or two while sautéing to encourage browning.
- If the broth evaporates before the potatoes are tender, add another splash and cover for an additional minute or two.
- Use the same skillet throughout to capture the browned bits from the turkey — they add flavor to the vegetables.
- Add spinach at the end so it stays bright and tender rather than overcooked.
Storage & Make-Ahead Tips
- This hash is easy to make ahead for busy mornings, lunches, or quick dinners.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- To reheat, warm in a skillet over medium heat with a splash of broth or water, or microwave individual portions until heated through.
Recipe FAQs
No — you can leave the skins on if they are clean and you like the texture. The skins soften during cooking and add fiber.
Yes. It reheats well and makes a convenient option for grab-and-go breakfasts or quick lunches.
A fried or poached egg makes a great addition to round out the meal. You can also pair it with simple sides like roasted vegetables or a light salad.
More Savory Breakfast Recipes
Roasted Veggie Breakfast Casserole (Whole30, Paleo)
Western Omelette Egg Bites
Spinach Bacon and Mushroom Crustless Quiche {Whole30}
Homemade Breakfast Protein Biscuits (Gluten Free)
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Turkey Sweet Potato Hash (Easy One-Skillet Meal)
Equipment
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large skillet
Ingredients
- 2 tbsp olive oil
- 1 lb ground turkey
- 1 tsp salt , + more to taste
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp thyme
- 1 tsp oregano
- 2 large sweet potatoes, peeled and diced
- ½ onion, diced
- 2 cloves minced garlic
- ½ cup chicken broth
- 2 cups raw baby spinach
Instructions
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Heat 1 tbsp olive oil in a large skillet over medium high heat.
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Add the turkey and use a wooden spoon to break it apart while it cooks for 5-7 minutes. Season with the salt, onion powder, garlic powder, thyme and oregano. Once cooked through, remove using a slotted spoon and set aside.
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To the same pan, add the remaining 1 tbsp olive oil.
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Add the potatoes, onions and garlic and saute for 4-5 minutes until beginning to brown and soften. Pour in the chicken broth and cover. Let the potatoes steam for 3-4 minutes until the broth is almost gone.
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Add the cooked turkey back into the pan and stir. Add the spinach and stir until wilted. Season with salt and pepper as needed and enjoy!
Notes
- Keep sweet potato cubes similar in size so everything cooks evenly.
- Let potatoes sit briefly while sautéing to encourage browning.
- If the broth evaporates before potatoes are tender, add another splash and cover briefly.
- Using the same skillet allows the browned turkey bits to flavor the vegetables.
- Add spinach at the end to keep it bright and tender.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat in a skillet with a splash of broth or in the microwave until heated through.
- Great for prepping ahead for busy mornings or quick dinners.
Nutrition
All nutrition facts are estimates. They may vary based on ingredients and portion sizes.