Turkey & Sweet Potato Breakfast Hash with Cinnamon Spice

Start your day with a skillet full of cozy, gluten-free comfort. This Turkey & Sweet Potato Breakfast Hash combines lean ground turkey with tender diced sweet potatoes, sautéed until golden and caramelized at the edges. A unique blend of warming cinnamon and earthy cumin gives the hash a subtly sweet-savory flavor profile that's both comforting and exciting on the palate, while red bell pepper and onion add color, crunch, and nutrients. Topped with a perfectly fried egg with a runny golden yolk, this hash turns into a rich, satisfying breakfast that will keep you full for hours. It's naturally gluten-free, packed with lean protein, fiber, and complex carbohydrates, and comes together in one skillet for easy cleanup. Perfect for a weekend brunch or a make-ahead breakfast for busy weekdays, this hash proves that gluten-free eating can be deeply flavorful and satisfying.

Ingredients

• 1 lblean ground turkey, 93% lean recommended
• 2 mediumsweet potato, peeled and diced into 1/2-inch cubes
• 0.5 cupyellow onion, diced
• 1 mediumred bell pepper, diced
• 2 clovesgarlic, minced
• 3 tbspolive oil, divided
• 0.5 tspground cinnamon
• 0.5 tspground cumin
• 0.25 tspsmoked paprika, optional
• 1 tspsalt, divided, to taste
• 0.5 tspblack pepper, divided, to taste
• 4 largeeggs
• 2 tbspfresh parsley, chopped, for garnish
• 0.25 cupwater, for steaming sweet potatoes

Method

1. Peel and dice the sweet potatoes into 1/2-inch cubes. Dice the onion and red bell pepper, and mince the garlic.
2. Heat 2 tablespoons of olive oil in the large cast-iron skillet over medium heat. Add the diced sweet potatoes, season with half the salt and pepper, and cook, stirring occasionally, for 5 minutes.
3. Add the water, cover with a lid, and steam the sweet potatoes until just fork-tender, about 6-8 minutes. 7:00
4. Remove the lid and push the sweet potatoes to one side of the skillet. Add the remaining olive oil and the ground turkey to the other side, breaking it apart with the spatula, and cook until no longer pink, about 5-6 minutes.
5. Add the diced onion, red bell pepper, and garlic to the skillet. Stir everything together and sauté until the vegetables are softened, about 4-5 minutes.
6. Sprinkle the cinnamon, cumin, smoked paprika, remaining salt, and remaining pepper over the hash. Stir well to combine and cook for another 2 minutes to let the spices bloom.
7. While the hash finishes cooking, heat the small non-stick skillet over medium heat and fry the eggs to your desired doneness, about 3-4 minutes for a runny yolk. 4:00
8. Divide the hash among plates, top each portion with a fried egg, and garnish with chopped fresh parsley before serving.