Description
This Sweet Potato Turkey Hash is a hearty and flavorful one-pan meal that combines ground turkey, sweet potatoes, and vibrant vegetables with warm spices. Perfect for a wholesome breakfast or dinner, it’s topped with fresh lime, cilantro, green onions, avocado, and optional eggs for a complete, satisfying dish.
Ingredients
Main Ingredients
- 2 tbsp cooking oil
- 2 tsp chili powder
- 1 tsp dried sage
- 1 lb ground turkey
- ½ onion, diced (about ¾ cup)
- 1 bell pepper, diced
- 2-3 sweet potatoes, peeled and diced into ½ inch cubes (about 3 cups or ¾ lb)
- ½ tsp garlic powder
- 2 tbsp unsalted or low sodium chicken broth (plus more if needed)
- Kosher salt and pepper (preferably Diamond Crystal)
Toppings (Optional but Recommended)
- Lime wedges
- Fresh cilantro
- Thinly sliced green onion
- Avocado or guacamole
- Eggs (cooked as desired)
Instructions
- Bloom the spices and brown the turkey: Heat a large pan over medium-high heat and drizzle in the cooking oil. When the oil is hot, add the chili powder and dried sage, stirring continuously for about 30 seconds to release their flavors. Then add the ground turkey along with 1 teaspoon of kosher salt and ½ teaspoon of black pepper. Break the turkey into small crumbles with a spatula and cook for 1-2 minutes until it starts to brown but is still slightly pink.
- Add vegetables and cook: While the turkey is still pink, add the diced onion and bell pepper to the pan. Continue to cook everything together, stirring and breaking the turkey into smaller pieces as needed, for 2-4 minutes until the vegetables begin to soften. Use a slotted spoon to transfer the turkey and vegetable mixture into a large bowl and set aside. Keep the remaining liquid in the pan; do not drain it.
- Cook the sweet potatoes: Turn the heat down to medium and add the diced sweet potatoes, garlic powder, chicken broth, and 1 teaspoon of kosher salt to the same pan. Cover the pan with a lid and allow the sweet potatoes to cook for 4-5 minutes, stirring once halfway through to prevent sticking.
- Finish cooking the sweet potatoes: Remove the lid and continue to cook for another 2-3 minutes to evaporate excess liquid and ensure the sweet potatoes are tender. If the sweet potatoes are still firm, add an additional tablespoon of chicken broth and cover again, cooking until softened, stirring occasionally as needed.
- Combine and season: Return the turkey and vegetable mixture to the pan with the sweet potatoes. Stir thoroughly to combine all ingredients evenly. Taste and adjust seasoning with additional salt and pepper if necessary.
- Serve and garnish: Serve the hash warm, topped with optional garnishes such as fresh lime wedges, chopped cilantro, thinly sliced green onions, avocado or guacamole, and eggs cooked to your preference for an added protein boost and creamy texture.
Notes
- The sweet potatoes should be diced uniformly into ½ inch cubes to ensure even cooking.
- Using chicken broth adds moisture and flavor but can be substituted with vegetable broth or water if desired.
- For a spicier version, add cayenne pepper or hot sauce when blooming the spices.
- Leftovers can be refrigerated for up to 3 days and reheated on the stovetop or microwave.
- Eggs are optional but recommended for additional protein and richness.
- Adjust the amount of chili powder and sage to match your flavor preference.
- Use a non-stick or well-seasoned pan to prevent sticking, especially when cooking sweet potatoes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
