Name: Turkey and potato breakfast skillet
Prep time: 18 min
Cook time: 7 min
Total time: 25 min
Yield: 1 serving
Ingredients: 7 oz 99% lean ground turkey; 6 oz red potatoes, cut into 1/2-inch cubes; 2 tsp olive oil; 1/2 medium yellow onion, diced; 1/2 red bell pepper, diced; 1/2 tsp smoked paprika; 1/4 tsp garlic powder; 1/2 tsp salt; 1/2 tsp black pepper; 2 tbsp water; 1 green onions, sliced; 1 tsp lemon juice

Instructions

Prep 18 min · Cook 7 min

Heat half the olive oil in a 10-inch nonstick skillet over medium heat. Add the potatoes, water, and half the salt. Cover with a lid and steam until the potatoes are nearly tender, about 5 to 6 minutes.
Remove the lid. Continue cooking, stirring occasionally, until the water has evaporated and the potatoes are browned and crisp at the edges, about 6 to 8 minutes. Test a cube with a fork to ensure it is tender, then remove the potatoes from the pan and set aside.
In the same skillet, heat the remaining oil over medium-high heat. Add the ground turkey and the remaining salt. Cook for 3 to 4 minutes, breaking the meat apart with a spoon but leaving it undisturbed between stirs to develop color.
Add the onion and bell pepper to the skillet. Cook, stirring often, until the turkey is browned and the vegetables are soft, about 3 to 4 minutes. Done when no pink remains, 165°F.
Stir in the smoked paprika, garlic powder, and black pepper. Cook for 1 minute until fragrant. Return the potatoes to the skillet, add the lemon juice, and toss everything together to heat through. Top with green onions and serve.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More breakfast recipes