Name: Turkey sausage and potato skillet
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 1 serving
Ingredients: 5 oz 99% lean ground turkey; 5 oz Yukon Gold potato, diced small; 1/2 red bell pepper, diced; 1/4 medium yellow onion, diced; 2 tsp extra virgin olive oil; 1 large egg; 3/4 tsp salt; 1/2 tsp black pepper; 1/4 tsp garlic powder; 1/2 tsp smoked paprika; 1/4 tsp dried sage; 1/4 tsp fennel seed; 1 1/2 tsp fresh parsley, chopped; 2 tbsp water

Instructions

Prep 20 min · Cook 5 min

Heat three quarters of the olive oil in a 10-inch nonstick skillet over medium heat. Add the potatoes and half the salt. Cook, stirring occasionally, until the edges are golden, about 6 minutes. Add the water, cover with a lid, and steam until a knife slides easily into a potato, about 3 minutes. Uncover and cook 1 minute more to evaporate any remaining water. Transfer potatoes to a plate. Done when knife slides in easily.
In the same skillet, add the ground turkey. Cook, breaking the meat into small pieces, until browned, about 4 minutes. Stir in the onion, bell pepper, garlic powder, smoked paprika, dried sage, fennel seed, black pepper, and the remaining salt. Cook until the turkey is no longer pink and the vegetables are tender, about 4 minutes. Return the potatoes to the skillet and stir to combine and rewarm. Done when 165°F.
Transfer the turkey hash to a plate. Wipe out the skillet and add the remaining oil over medium heat. Crack the egg into the skillet. Cook for 2 to 3 minutes, covering for the final minute if the top of the white is still wet, until the white is set but the yolk remains runny. Done when white is set, 145°F.
Slide the fried egg onto the center of the turkey and potato hash. Garnish with the chopped parsley and serve immediately.

Nutrition

Ingredients

Instructions

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