Smoky Turkey Sweet Potato Hash

Smoky browned turkey with caramelized sweet potato cubes. Steam the potato cubes first, then brown them for a soft center and crisp edge.

Why you’ll love this recipe

• Smoky browned turkey with caramelized sweet potato cubes.
• Steam the potato cubes first, then brown them for a soft center and crisp edge.
• Makes 2 servings with measured ingredients and clear timing.

What you’ll need

Keep everything measured and close by before you start. You’ll find the full quantities in the printable recipe card below.

• 12 oz ground turkey
• 12 oz sweet potatoes, 1/2-inch cubes
• 1/2 onion, diced
• 1 tsp smoked paprika
• 1 tbsp olive oil
• 1/4 cup water
• 1/4 tsp salt
• 1/8 tsp black pepper

Let’s make it

1. 01

   Heat half the oil in a skillet

   Heat half the oil in a skillet. Add sweet potato and water; cover and cook over medium for 8 minutes.

2. 02

   Build the flavor

   Uncover and cook 4 minutes until water evaporates and potato edges brown. Transfer to a plate.

3. 03

   Add remaining oil, onion and turkey

   Add remaining oil, onion and turkey. Cook 8–10 minutes, breaking up turkey, until 165°F.

4. 04

   Bring it together

   Return sweet potatoes, stir in smoked paprika and toss for 1 minute.

5. 05

   Finish and serve

   Taste and finish with the measured salt and black pepper; use less salt if a prepared sauce is already salty.

Make It Even Better

Steam the potato cubes first, then brown them for a soft center and crisp edge.

Make it your own

Use regular potatoes cut to the same size; cook until fork tender.

What to serve with it

Spoon onto warm plates while the potatoes are hot. Serve any crisp pieces on top rather than burying them under the softer filling.

Storage & reheating

Refrigerate in a shallow covered container within 2 hours and use within 3 days. Reheat cooked leftovers to 165°F throughout; keep any raw salad garnish separate.