Turkey Sweet Potato Breakfast Hash turns simple pantry staples into a hearty skillet that eats like a full plate. With savory turkey, caramelized sweet potato, sweet peppers, and runny-yolked eggs, it covers a lot of flavor ground in one pan. Built for busy mornings, it comes together in a single skillet and reheats beautifully for the rest of the week.
About 25 to 30 minutes start to finish, including dicing the vegetables.
Per serving (makes 2): 384 cal · 40.0g protein · 16.8g carbs · 19.5g fat
Ingredients
- 8 oz ground turkey
- 1 cup sweet potato
- 4 oz egg
- 1/2 cup onion
- 1/2 cup bell pepper
- 1 tbsp olive oil
- 1 tsp paprika
- 1 tsp garlic
Instructions
- Dice sweet potato, onion, and bell pepper small.
- Heat olive oil in a skillet, add sweet potato, cook 6 minutes.
- Add onion, pepper, and minced garlic, cook 3 minutes.
- Push veggies aside, add ground turkey and paprika, brown fully.
- Make two wells, crack eggs in, cover and cook until set.
- Season with salt and pepper, divide between two plates.
Meal prep & storage
Double the turkey and vegetables and cook them through step 4, then cool and store in airtight containers in the fridge for up to 4 days or freeze for up to 2 months. When ready to eat, reheat the hash in a hot skillet with a splash of oil for 4 to 5 minutes, then crack in fresh eggs and cover until set. Cooking the eggs to order keeps the yolks silky instead of rubbery.
Swaps
Ground chicken or lean ground beef work just as well in place of turkey, and diced butternut squash or russet potato can stand in for sweet potato. Swap the bell pepper for poblano or zucchini depending on what's in the crisper, and smoked paprika adds extra depth if you have it on hand. For a vegetarian version, use crumbled extra-firm tofu seasoned with the same paprika and garlic.
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