Name: Ground turkey and potato hash
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 6 oz 99% lean ground turkey, patted dry; 6 oz Yukon Gold 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; 1/4 tsp salt; 1/2 tsp black pepper; 1 tsp apple cider vinegar; 1 tbsp water; 1 green onions, sliced

Instructions

Prep 15 min · Cook 10 min

Heat half the olive oil in a 12-inch nonstick skillet over medium-high heat. Add the potatoes and a pinch of salt. Cover with a lid and cook for 5 minutes.
Remove the lid and cook, stirring every minute or two, until the potatoes are browned and a cube is soft when pierced, about 7 minutes. Remove the potatoes from the skillet and set aside. Done when potatoes are soft when pierced.
In the same skillet, add the remaining oil, diced onion, and red bell pepper. Cook until the vegetables are softened and starting to brown, about 4 minutes.
Push the vegetables to the edges of the pan. Add the ground turkey to the center and let it sit undisturbed for 2 minutes to brown. Break up the meat with a spoon, then stir in the vegetables. Add the water if the pan looks dry or starts to stick.
Season with smoked paprika, garlic powder, the rest of the salt, and black pepper. Cook until the turkey is no longer pink. Return the potatoes to the pan, add the apple cider vinegar, and toss to combine. Done when turkey is no longer pink, 165°F.
Transfer the hash to a plate and garnish with sliced green onions.

Nutrition

Ingredients

Instructions

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