Prep the vegetables and sausage so everything cooks evenly. Peel and dice the sweet potatoes into roughly 1/2-inch cubes (uniform size ensures even browning and doneness). Slice the turkey sausage into 1/3-inch rounds and dice the onion. Measure the spinach and spices so they’re ready to add.

Par-cook the sweet potatoes: place the diced sweet potatoes in a microwave-safe bowl with 1–2 tablespoons water, cover tightly, and microwave on high for 3–4 minutes until they are just beginning to soften but not falling apart. Par-cooking reduces total skillet time and ensures a tender interior while allowing you to achieve crisp, caramelized edges in the pan. (Alternative: simmer the dice 5–7 minutes in salted boiling water, drain well and dry.)

Heat a 10–12 inch heavy skillet or cast-iron pan over medium-high heat. Add the turkey sausage slices in a single layer—no oil required if the sausage contains fat; otherwise add 1/2 tsp of olive oil. Brown the sausage without moving it for 2–3 minutes per side until well caramelized; this creates Maillard flavor that gives the dish depth. Transfer the browned sausage to a plate and reserve the rendered juices in the pan.

If the pan is dry, add the 1 tablespoon olive oil and swirl to coat. Reduce heat to medium. Add the diced onion and a pinch of salt and cook, stirring occasionally, for 3–4 minutes until the onion is translucent and beginning to caramelize. Cooking the onion first draws out its sweetness and builds a flavor base for the hash.

Add the par-cooked sweet potatoes to the pan in a single layer if possible. Increase heat to medium-high and let the cubes sit without stirring for 2–3 minutes to form a golden crust—browning creates contrast in texture and intensifies flavor. After 2–3 minutes, toss and continue to cook another 4–6 minutes, stirring every 1–2 minutes so multiple sides brown. If the pan gets too crowded, brown in batches to avoid steaming.

Sprinkle the smoked paprika over the sweet potatoes and stir for 30 seconds to toast the spice and release its aromatic oils — this step deepens the smoky flavor. Return the browned turkey sausage to the pan and gently combine. Taste and season with salt and plenty of freshly cracked black pepper (remember that packaged sausages can be salty already).

Lower the heat to medium, cover the pan loosely, and cook for 2–3 minutes to allow the potatoes to finish cooking through and the sausage to warm through. The brief covered steam ensures interiors are tender without losing the crisped exterior.

Remove the lid, add the baby spinach on top, and toss until it just wilts (30–60 seconds). Spinach wilts quickly and adds brightness and a pop of color — avoid overcooking to keep a fresh texture.

Plate the hash immediately and finish with a final grind of black pepper and a small sprinkle of flaky sea salt if desired. Serve hot — the contrast of crisp potatoes, savory sausage, and tender spinach is best eaten right away.