Name: Turkey and potato breakfast skillet
Prep time: 18 min
Cook time: 7 min
Total time: 25 min
Yield: 1 serving
Ingredients: 7 oz 99% lean ground turkey; 6 oz Yukon Gold potato, diced into 1/2-inch pieces; 1/2 red bell pepper, diced; 1/3 cup yellow onion, diced; 2 tsp olive oil; 1/4 tsp garlic powder; 1/2 tsp smoked paprika; 3/4 tsp salt; 1/2 tsp black pepper; 1 green onion, thinly sliced; 2 tbsp water; 1 tsp hot sauce

Nutrition

Per serving

466 calories

Protein: 52g; 44% of calories
Carbs: 36g; 31% of calories
Fat: 13g; 25% of calories

Instructions

Prep 18 min · Cook 7 min

Place the potatoes, water, and half the salt in a 12-inch nonstick skillet over medium-high heat. Cover with a lid and steam for 4 minutes until the potatoes are nearly tender.
Remove the lid. Add half the olive oil and cook for 5 minutes, stirring only once or twice, until the water has evaporated and the potatoes are golden and crisp on the edges.
Push the potatoes to one side of the skillet. Add the remaining oil to the empty side, then add the ground turkey, onion, bell pepper, and the remaining salt. Let the turkey sit undisturbed for 2 minutes to brown, then break it up with a spatula. Cook for 3 to 4 minutes until the onion is soft and the turkey is browned and cooked through. Done when turkey is no longer pink, 165°F.
Stir the garlic powder, smoked paprika, and black pepper into the turkey mixture and cook for 1 minute until fragrant. Toss the potatoes back into the mix. Serve the skillet topped with green onions and a dash of hot sauce.

Nutrition

Ingredients

Instructions

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