Name: Turkey and potato breakfast hash
Prep time: 22 min
Total time: 22 min
Yield: 1 serving
Ingredients: 6 oz 99% lean ground turkey; 3/4 medium russet potato, diced into 1/2-inch pieces; 1.5 oz fresh spinach; 2 1/4 tsp olive oil; 3/4 tsp salt; 1/2 tsp black pepper; 1/4 tsp garlic powder; 1/2 tsp smoked paprika; 2 tbsp water; 1 tsp hot sauce

Nutrition

Per serving

431 calories

Protein: 46g; 42% of calories
Carbs: 32g; 29% of calories
Fat: 14g; 28% of calories

Instructions

Prep 22 min · Cook 0 min

Heat most of the olive oil in a 12-inch nonstick skillet over medium-high heat. Add the potatoes and salt. Cook, stirring occasionally, until the potatoes are browned on the edges, about 8 minutes. Add the water and cover with a lid to steam for 2 minutes. Remove the lid and cook for 1 to 2 minutes more until the water evaporates and potatoes sizzle.
Push the potatoes to one side of the skillet. Drizzle the remaining oil onto the empty side and let it heat for 15 seconds. Add the ground turkey, seasoning it with black pepper, garlic powder, and smoked paprika. Cook, breaking it up with a spoon, until browned and cooked through, about 5 minutes. Done when cooked through, 165°F.
Stir the potatoes and turkey together. Add the spinach and cook just until it wilts, about 1 minute. Remove from the heat and stir in the hot sauce.
Spoon the hash onto a plate and serve hot.

Nutrition

Ingredients

Instructions

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