Sweet Potato and Turkey Hash - Cooking Like Kate

Heat 1 tablespoon avocado oil in a large skillet over medium high heat. Add the sweet potatoes and cook for 8 to 10 minutes, stirring occasionally, until they start to soften and brown.
2 medium sweet potatoes
Add the onion and red bell pepper. Cook for 4 to 5 minutes, until the vegetables soften.
1 yellow onion, 1 red bell pepper
Push the vegetables to one side of the skillet and add the remaining 1 tablespoon avocado oil. Add the ground turkey and cook, breaking it up with a spoon, until browned and cooked through.
1 lb ground turkey
Stir in the garlic, smoked paprika, garlic powder, onion powder, thyme, salt, and black pepper. Mix everything together and cook for 1 to 2 minutes so the spices coat the hash well.
2 cloves garlic, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp dried thyme, 1/2 tsp salt, 1/2 tsp oregano
Add the spinach and stir until just wilted.
2 cups baby spinach
Turn off the heat and stir in the parsley and a little fresh lemon juice if using. Taste and adjust with more salt or pepper as needed.
1/4 tsp black pepper, 2 tbsp fresh parsley, 1-2 tsp fresh lemon juice

Cut Evenly: Keep the sweet potato cubes small for quicker, more even cooking.
Build Flavor: Let the turkey brown before stirring everything together.
Add Brightness: Finish with fresh lemon juice to balance the smoky seasoning.
Make It Spicy: Add cayenne pepper or red pepper flakes for extra heat.
Add an Egg: Top with a fried egg for an even heartier breakfast hash.