Turkey & Sweet Potato Hash topped with Hot Honey Dijon Vinaigrette

A hearty, high-protein, one-pan dinner that’s full of flavor. Perfect for weeknights or meal-prep.

Turkey & Sweet Potato Hash topped with Hot Honey Dijon Vinaigrette FAQs

Can I use ground chicken instead of turkey?

Yes, ground chicken can be used as a substitute for turkey in this recipe.

What can I use instead of hot honey?

You can use regular honey and add a pinch of chili flakes for a similar flavor profile.

How do I make this recipe vegetarian?

You can replace the ground turkey with plant-based crumbles or cooked lentils.

Can I freeze this dish?

Yes, you can freeze the hash without the vinaigrette for up to 2 months. Add the vinaigrette after reheating.

What can I serve with this dish?

This hash pairs well with a side of crusty bread or a simple green salad.

Turkey & Sweet Potato Hash topped with Hot Honey Dijon Vinaigrette

A hearty, high-protein, one-pan dinner that’s full of flavor. Perfect for weeknights or meal-prep.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 1 lb ground turkey
• 2 medium sweet potatoes peeled and diced (½-inch)
• 1 yellow onion diced
• 1 red bell pepper diced
• 1 cup mushrooms sliced
• 2 cups kale chopped (stems removed)
• 2 clove garlic minced
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp chili powder
• 1 tsp cumin
• Salt + pepper to taste
• 2 tbsp olive oil
• 2 tbsp Dijon mustard
• 2 tbsp hot honey (or regular honey)
• 2 tsp apple cider vinegar
• Fresh jalapeño slices for topping
• Fresh parsley or cilantro chopped, for topping
• Optional: crumbled feta or goat cheese

Method

 

Cooking Instructions

1. Heat ½ tbsp olive oil in a large skillet over medium-high heat. Season turkey with salt and pepper and cook, breaking it up, until browned and cooked through. Remove and set aside.
2. Add remaining 1½ tbsp olive oil to the skillet. Add sweet potatoes and cook for 8–10 minutes, stirring occasionally, until golden and tender. Season with salt and pepper. Remove and set aside.
3. Add onion and bell pepper to the skillet and cook for 4–5 minutes until softened. Stir in garlic, smoked paprika, chili powder, and cumin, cooking for 30 seconds until fragrant.
4. Add mushrooms to the skillet and cook for 2–3 minutes without stirring until browned, then stir.
5. Return turkey and sweet potatoes to the pan and toss to combine. Add chopped kale and cook for 1–2 minutes until wilted.
6. Whisk together olive oil, Dijon mustard, honey, and vinegar. Drizzle over the hash and toss gently. Taste and adjust seasoning.
7. Top with fresh jalapeño slices, more chopped herbs, and optional feta or goat cheese.

Notes

• For extra flavor, use smoked turkey or add a dash of cayenne pepper to the seasoning.
• Make sure to dice the sweet potatoes evenly to ensure they cook uniformly.
• If you prefer a milder vinaigrette, use regular honey instead of hot honey.
• This dish can be stored in an airtight container for up to 3 days, making it perfect for meal prep.