Turkey Sweet Potato Kale Breakfast Hash

• 200 g (7 oz raw 93% lean ground turkey) — Raw 93% lean ground turkey
• 180 g (1 1/2 cups peeled 1 cm sweet potato cubes) — Raw sweet potato
• 100 g (3 packed cups raw kale leaves, stems removed and leaves chopped) — Raw kale leaves
• 60 g (1/2 cup yellow onion, cut into 1 cm dice) — Raw yellow onion
• 2 g (1 tsp smoked paprika) — Smoked paprika
• 8 g (2 tsp avocado oil) — Avocado oil
• 40 g (2 tbsp plus 2 tsp potable water) — Potable water

Method

1. 1Prepare the vegetablesPeel and cut the sweet potato into 1 cm cubes, strip and chop the kale leaves, and dice the yellow onion into 1 cm pieces.4 minLook for: The sweet potato and onion are evenly diced and no tough kale stem remains.Safety: Use a stable cutting board and a sharp clean knife.
2. 2Brown the turkey safelyHeat a large dry skillet over medium-high heat, crumble in the ground turkey, and cook for 6 minutes while breaking it into 2 cm pieces.6 min · 165°FLook for: The turkey is browned, no pink remains, and every piece reaches 165°F.Safety: Verify 165°F before moving the turkey to a clean plate; never return it to a raw-meat plate.
3. 3Steam the sweet potatoAdd the avocado oil, sweet potato, yellow onion, and potable water to the skillet, cover, and cook over medium heat for 10 minutes, stirring after 5 minutes.10 minLook for: The sweet potato is nearly tender when pierced and the onion is translucent.Safety: Open the lid away from steam and keep the skillet handle turned inward.
4. 4Brown the vegetablesUncover the skillet, raise the heat to medium-high, and cook the sweet potato and yellow onion for 5 minutes, turning them twice.5 minLook for: The sweet potato has browned flat sides and is tender through the center.Safety: Let the water evaporate before browning to prevent oil splatter.
5. 5Finish the hashReturn the fully cooked turkey to the skillet, add the chopped kale and smoked paprika, and cook for 3 minutes while folding every 30 seconds.3 min · 165°FLook for: The kale is tender and bright, the paprika is evenly dispersed, and the turkey is steaming hot.Safety: Keep the finished turkey above 165°F and use a clean utensil.
6. 6Check and serveCheck one large sweet potato cube for a creamy center, stir the complete hash once, and transfer it to one breakfast plate.30 secLook for: The serving has browned sweet potato, juicy turkey crumbles, and kale distributed throughout.Safety: Serve immediately and refrigerate leftovers within 2 hours.