From skillet to plate in 30 minutes, this easy ground turkey and sweet potato hash is the ideal dish for a weeknight dinner or a weekend breakfast.
I’m thinking ahead to Thanksgiving and thinking this would make a great meal using leftover turkey.
After all, all the ingredients for this recipe are on the Thanksgiving dinner shopping list.
I’ve been loving my cast-iron skillet lately. I love how I can cook an entire meal in one pan. It can go from stove top to oven safely.
It’s easy to clean and is a workhorse in the kitchen.
I rely on it for easy meals because it heats up quickly and cooks evenly.
What kind of pan should I use for this Sweet Potato Hash?
This dish uses a cast-iron skillet and bonus – it is so versatile. But any oven-safe pan will do. You can make this recipe for breakfast, lunch or dinner.
Sweet potatoes are key to this recipe. I always have a few in the pantry as well as Vidalia sweet onions.
Chop up a sweet yellow or orange pepper to add to the hash.
It’s easy to chop up all the vegetables ahead of time to minimize your prep work.
This comes in handy on busy weeknights after a busy day or weekend mornings when you’re just getting out of bed. Everything is in the fridge and ready to go.
I used fresh ground turkey for this recipe because it’s a healthy alternative to sausage. I added cayenne pepper for a little heat and spice.
A sprinkle of Parmesan cheese and a dash of parsley make for a pretty garnish.
To turn this into a power breakfast, crack a few eggs on top of the hash skillet before baking in the oven.
The eggs, like the potatoes, will need about 20 minutes before this dish is ready to serve.
Are sweet potatoes good for you?
Yes they are. But don’t be deceived. Sweet potatoes are not yams. They are known for their many health benefits and are considered a superfood. They’re loaded with beta carotene, are high in antioxidants and are a rich source of vitamin A.
Variations to this Sweet Potato Hash:
There are so many ways to change this recipe to suite your appetite.
Change the meat: Use ground chicken, ground beef, fresh turkey, chorizo or hot Italian sausage.
Turn it into breakfast: Add ham, bacon and eggs to this hash.
Switch up the veggies: Switch out the sweet potatoes for regular Idaho potatoes, add sweet bell peppers, mushrooms, kale, avocado, brussel sprouts or corn.
Love cheese: Try mozzarella, cheddar or spicy blend of cheeses to heat up this dish.
Love Cast Iron Recipes? Here are my faves
- Cast Iron Blackened Grouper
- Guinness Mushroom Chicken Breasts
- Ancho Chile Pork Chops
- Skillet Chicken with Carrots & Potatoes
BE SURE TO SUBSCRIBE TO THE MONTHLY NEWSLETTER TO GET THE BEST RECIPES IN YOUR MAILBOX FOR THE SEASON – SIGN UP HERE
BE SURE TO SUBSCRIBE TO THE MONTHLY NEWSLETTER TO GET THE BEST RECIPES IN YOUR MAILBOX FOR THE SEASON – SIGN UP HERE
Ground Turkey Sweet Potato Hash
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon minced garlic
- 1 small sweet onion, diced
- 1 pound ground turkey
- 2 large sweet potatoes, peeled and cubed
- 1 sweet bell pepper, chopped
- 2 teaspoons chili powder
- 1/4 cup Parmesan cheese
- 1 teaspoon dried parsley
- Salt & pepper
Instructions
- Preheat the oven to 425°F. In a large cast-iron skillet, sauté the diced onion and garlic in olive oil until softened.
- Brown the ground turkey until no longer pink. Stir in the bell pepper, sweet potato cubes and chili powder.
- Place the cast-iron skillet in the preheated oven and bake for 20 minutes or until the sweet potatoes have softened.
- Top the hash with Parmesan cheese, parsley and additional chili powder if needed. Once the cheese has melted remove the skillet from the oven and serve.
Notes
If you make a recipe, be sure to snap a photo and hashtag it #homeandplate. I’d love to see what you cook!
Yum Yum!! I love the idea of sweet potato hash. This looks so delicious!! Can’t wait to try it!!
I love using sweet potatoes instead of regular potatoes. Better for you and makes for a great flavor combination. Thanks Elaine
Made this tonight for dinner, amazing. Simple to make, delicious, easy clean up. I love a one pot meal. I added mushrooms and topped with a little mozorella cheese along with the parm. I’m a Louisiana girl, so I added some extra spice with a little white pepper and a pinch of cayenne. Adding this recipe to my go to dinner folder. Thanks
I am so glad to hear this Emily. I love the idea of adding veggies to make this your own recipe and I am always a fan of a little sprinkle of cheese on top. Thanks so much!
This is my kind of breakfast! I like to eat something that will sustain me through the day. For my dairy free diet I’ll switch the Parmesan for a sprinkle of nutritional yeast. Really looking forward to making this.
It’s the breakfast of champions. Thanks Amy, I hope you like it. 🙂
Loving the 30 minute meals. This is a great dish, and the fact you can eat it either for brunch or dinner, well it doesn’t get better than this.
Me too…I am all about quick and delicious meals. And bonus that it’s perfect any time of the day. 🙂
Such pretty orange color ! So satisfying too ..I would love to serve this for brunch !
Or lunch or dinner. Delish anytime of the day. Thanks so much Syama.
Love this dish for fall! Sounds super easy and delicious!
Easy and on the table in 30 minutes. Thanks Jessica.
This looks like such a hearty and delicious dinner – too perfect for fall! Pinned.
And easy to make too! Thanks so much.
Used parmigiana reggiano , mixed it in. Added the dried parsley to freshly grated mozzarella. Just sprinklers that on top. After taking out of the over, sprinkled Maldon Salt. Sooo good! 🙂 Happy husband and I loved doing it. …making the dish. Lol, what were you thinking 😆
What are the nutritional facts? How many calories per serving? What is the serving size?
Hi Amanda…here are a few facts regarding the nutritional makeup using an online calculator… Servings: 4
Amount per serving
Calories 309
% Daily Value*
Total Fat 16.7g 21%
Saturated Fat 2.9g 14%
Cholesterol 117mg 39%
Sodium 171mg 7%
Total Carbohydrate 12.1g 4%
Dietary Fiber 2.3g 8%
Total Sugars 3.7g
Protein 32.9g
Vitamin D 0mcg 0%
Calcium 68mg 5%
Iron 3mg 16%
Potassium 535mg 11%