Name: Turkey and potato breakfast skillet
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 6 oz 99% lean ground turkey; 1 large egg; 6 oz red potatoes, diced into 1/2-inch pieces; 1 1/2 tsp olive oil; 1/2 red bell pepper, diced; 1/3 cup yellow onion, diced; 3/4 tsp salt; 1/2 tsp black pepper; 1/2 tsp smoked paprika; 2 tbsp water

Nutrition

Per serving

471 calories

Protein: 50g; 42% of calories
Carbs: 34g; 28% of calories
Fat: 15g; 29% of calories

Instructions

Prep 15 min · Cook 10 min

Heat half the olive oil in a 10-inch non-stick skillet over medium heat. Add the potatoes and water, then cover with a lid to steam for 5 minutes. Remove the lid and cook until the water evaporates and potatoes are golden.
Push potatoes to the side and add the remaining oil, ground turkey, onion, and bell pepper. Break the meat into small pieces and cook until browned, about 6 minutes. Done when turkey is browned through, 165°F.
Stir in the salt, black pepper, and smoked paprika. Use a spoon to make a small well in the center of the hash. Crack the egg into the well. Cover and cook until the egg white is set but the yolk is still soft. Done when egg white is opaque and set, 145°F.

Nutrition

Ingredients

Instructions

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