Name: Turkey and potato breakfast skillet
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 5 oz red potatoes, cut into 1/2-inch cubes; 5 oz 99% lean ground turkey; 1 large egg; 1.5 oz red bell pepper, diced; 1/3 cup yellow onion, diced; 2 3/4 tsp avocado oil; 3/4 tsp smoked paprika; 1/2 tsp salt; 1/2 tsp black pepper; 2 tbsp water

Instructions

Prep 15 min · Cook 10 min

Heat 1 teaspoon of the oil in a 12-inch nonstick skillet over medium-high heat. Add the potatoes and half the salt, tossing to coat. Add the water and cover the pan tightly with a lid. Steam for 5 minutes until the potatoes are just tender.
Remove the lid and let any remaining water evaporate. Push the potatoes to one side. Add another teaspoon of oil to the empty side, then add the turkey, onion, bell pepper, and the remaining salt. Cook for 5 minutes, breaking up the turkey occasionally until no longer pink. Done when turkey is 165°F.
Toss the potatoes and turkey together. Cook undisturbed for 2 minutes at a time, then stir, repeating for 6 minutes total until the potatoes have golden edges. Stir in the smoked paprika and black pepper for the final minute.
Make a well in the center of the hash. Add the remaining oil and crack the egg into it. Cover and cook for 3 minutes until the white is fully set and the yolk is still runny. Serve the egg over the hash. Done when white is set.

Nutrition

Ingredients

Instructions

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