Name: Turkey and potato breakfast skillet
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 5 oz 99% lean ground turkey; 1 large egg; 5 oz red potato, diced into half-inch cubes; 1/2 red bell pepper, diced; 1/3 cup yellow onion, diced; 2 tsp olive oil; 1 tsp dried thyme; 1/2 tsp salt; 1/4 tsp black pepper; 2 tbsp water

Instructions

Prep 15 min · Cook 10 min

Place a 12-inch nonstick skillet over medium-high heat. Add the potatoes and water, then cover. Steam for 8 minutes until a knife slides easily into a potato cube. Uncover and cook for 1 minute until the water is gone.
Add one third of the olive oil to the pan. Cook the potatoes undisturbed for 4 minutes, stirring once, until golden and crisp. Push the potatoes to one side of the skillet.
Add another third of the olive oil to the empty side of the pan. Add the ground turkey and season with half the salt, thyme, and black pepper. Cook, breaking the meat into small crumbles, for 5 minutes until no longer pink. Done when no longer pink, 165°F.
Add the onion and bell pepper to the turkey side of the pan. Season with the remaining salt and pepper. Cook for 5 minutes until the vegetables are softened and the turkey is browned. Stir everything together.
Push the hash to the edges of the pan to create a 3-inch well in the center. Add the remaining oil to the well and crack the egg into it. Cover the skillet and cook for 3 minutes until the egg white is set but the yolk is still runny. Done when white is set.

Nutrition

Ingredients

Instructions

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