Name: Turkey and potato breakfast skillet
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 1 serving
Ingredients: 6 oz 99% lean ground turkey; 6 oz Yukon Gold potatoes, diced into 1/2-inch pieces; 1/2 red bell pepper, diced; 1/3 cup yellow onion, diced; 1 1/2 tsp olive oil; 1 large egg; 1/2 tsp salt; 1/2 tsp black pepper; 1/4 tsp garlic powder; 1/2 tsp smoked paprika; 2 tbsp water

Instructions

Prep 20 min · Cook 5 min

Place the diced potatoes and water in the skillet over medium-high heat. Cover and steam for 5 minutes until the water is gone and potatoes are just tender.
Uncover and add 1 teaspoon of the oil. Cook the potatoes, stirring occasionally, for 4 minutes until the edges are golden and crisp. Push them to one side of the pan.
Add the ground turkey to the empty side of the pan. Let it sit undisturbed for 2 minutes to brown, then break it up with a spoon. Add the onion and bell pepper. Cook for 6 minutes until the turkey is cooked through and vegetables soften. Done when reaches 165°F.
Stir the potatoes back into the turkey and vegetables. Add the salt, black pepper, garlic powder, and smoked paprika. Stir to coat and cook for 2 minutes more to let the flavors meld. Move the hash to one side of the skillet.
Add the remaining 1/2 teaspoon of oil to the empty side of the pan. Crack the egg into the oil. Cook until the white is completely set but the yolk is still runny, about 3 minutes.
Transfer the turkey and potato hash to a plate. Carefully top with the fried egg and serve immediately.

Nutrition

Ingredients

Instructions

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