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Donna R. Luis

Savory Turkey Sweet Potato Hash

A quick one-skillet meal featuring seasoned ground turkey, tender sweet potatoes, onion, garlic, and baby spinach. It is savory, lightly sweet, herb-filled, and satisfying, with tender vegetables and browned skillet flavors throughout.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 4 people
Course: Breakfast, Dinner, Lunch
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp olive oil divided
  • 1 lb ground turkey
  • 1 tsp salt plus more to taste
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp thyme
  • 1 tsp oregano
  • 2 large sweet potatoes peeled and diced; cut into rounds, then cut each round into 6–8 pieces
  • ½ onion diced
  • 2 cloves garlic minced
  • ½ cup chicken broth
  • 2 cups raw baby spinach

Equipment

  • Large skillet
  • Wooden spoon
  • Slotted spoon
  • Knife
  • Cutting board
  • Skillet lid

Method
 

  1. Cook the Turkey: Heat 1 tbsp olive oil in a large skillet over medium-high heat.
    Add the ground turkey and use a wooden spoon to break it into smaller pieces as it cooks for 5–7 minutes.
  2. Season the Turkey: Sprinkle the salt, garlic powder, onion powder, thyme, and oregano over the turkey.
    Continue cooking until the turkey is cooked through and fully seasoned.
  3. Remove the Turkey: Use a slotted spoon to transfer the cooked turkey to a plate or bowl, leaving the flavorful browned bits in the skillet.
  4. Sauté the Vegetables: Add the remaining 1 tbsp olive oil to the same skillet.
    Add the diced sweet potatoes, onion, and minced garlic, then sauté for 4–5 minutes, allowing the potatoes to begin browning and softening.
  5. Steam the Potatoes: Pour in the chicken broth and cover the skillet.
    Let the sweet potatoes steam for 3–4 minutes, or until they are tender and the broth is almost completely gone.
  6. Return the Turkey: Add the cooked turkey back to the skillet and stir everything together so the turkey and vegetables are evenly combined.
  7. Wilt the Spinach: Add the raw baby spinach and stir until it wilts into the hot hash.
  8. Adjust the Seasoning: Taste the finished hash and add more salt and pepper as needed.
  9. Serve: Serve the turkey sweet potato hash while hot.

Notes

  • Keep the sweet potato pieces as evenly sized as possible so they cook at the same rate.
  • Allow the potatoes to sit undisturbed for a minute or two during sautéing to encourage light browning.
  • If the chicken broth evaporates before the potatoes are tender, add another splash of broth and cover the skillet for an additional minute or two.
  • Using the same skillet throughout the recipe allows the browned turkey bits to add extra flavor to the vegetables.
  • Add the spinach at the very end so it remains bright and tender rather than becoming overcooked.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Reheat in a skillet over medium heat with a small splash of broth or water, or microwave individual portions until heated through.
  • The hash can be prepared ahead for convenient breakfasts, lunches, or quick dinners.