Cooking Instructions

1. Step 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. Step 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. Step 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. Step 4

   Add mushrooms to the skillet and cook for 2–3 minutes without stirring until browned, then stir.
5. Step 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. Step 6

   Whisk together olive oil, Dijon mustard, honey, and vinegar. Drizzle over the hash and toss gently. Taste and adjust seasoning.
7. Step 7

   Top with fresh jalapeño slices, more chopped herbs, and optional feta or goat cheese.