Prep the sweet potatoes first: peel (optional) and cut into 1/2-inch dice. Uniform pieces ensure even cooking and maximize the amount of surface area to crisp — small dice cook through quickly and allow more browning.

Parboil the diced sweet potatoes for 4 minutes in salted boiling water, then drain and dry thoroughly on a clean kitchen towel. Parboiling shortens the time at the pan so the interior gets tender without burning the exterior; drying prevents steaming and helps the cubes brown.

Heat a large heavy skillet (cast-iron ideal) over medium-high heat until hot. Add 1/2 tbsp of the olive oil and swirl to coat. A hot pan promotes immediate searing and a golden crust on the potatoes and sausage.

Add the parboiled, dried sweet potato cubes in a single layer (work in two batches if needed). Let them sit, undisturbed, for 2–3 minutes to form a golden crust before stirring. Browning adds complex flavor through the Maillard reaction; too much stirring prevents this.

Stir the potatoes and continue cooking, flipping cubes so multiple sides brown, about 6–8 minutes total. If the pan looks dry or pieces are sticking excessively, add the optional 1 tsp avocado oil. Season lightly with salt while they brown — seasoning early extracts moisture and helps with caramelization.

Push the potatoes to one side of the skillet and add the remaining 1/2 tbsp olive oil to the empty space. Add the sliced turkey sausage in a single layer and sear without moving for 2 minutes to develop color. Searing the sausage separately ensures it browns instead of steaming and releases flavorful browned bits.

Stir the sausage with the potatoes, then add the diced onion. Cook until the onion is translucent and begins to brown, about 3–4 minutes. The onion's sugars will caramelize and lend sweetness that balances the smoky paprika.

Add the minced garlic and 1 tsp smoked paprika; cook for 30–45 seconds while stirring to 'bloom' the smoked paprika in the oil — this releases the spice’s aromatic oils and deepens the smoky flavor. Season with salt and pepper to taste.

Reduce heat to medium, add the baby spinach in handfuls, stirring after each addition until wilted. Spinach cooks quickly — adding it last preserves its bright color and fresh flavor while integrating into the hash.

Taste and adjust seasoning. If you want a brighter finish, squeeze a wedge of lemon over the hash (optional). Scatter chopped parsley on top for a fresh herb note and serve hot straight from the skillet to the plate — immediate serving keeps the potatoes crisp.

Portion the hash into 3 warm bowls or plates and serve. The contrast of crisp-edged sweet potatoes, savory turkey sausage, and tender spinach makes each bite texturally interesting and balanced.