Name: Turkey and potato breakfast skillet
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 1 serving
Ingredients: 7 oz 99% lean ground turkey; 5 oz red potato, diced into 1/2-inch pieces; 1/2 green bell pepper, diced; 1/4 medium yellow onion, diced; 1 1/2 tsp avocado oil; 1/2 tsp salt; 1/4 tsp black pepper; 1/2 tsp smoked paprika; 1 large egg; 2 tsp fresh chives, chopped

Instructions

Prep 20 min · Cook 5 min

Place the diced potatoes in a microwave-safe bowl with a splash of water, cover, and microwave for 3 minutes until just tender. Drain any excess water.
Heat half the avocado oil in a 12-inch nonstick skillet over medium-high heat. Add the ground turkey, salt, pepper, and smoked paprika. Cook, breaking the meat into small crumbles, until browned and cooked through. Remove turkey from the pan and set aside. Done when turkey is browned, 165°F.
In the same skillet, add the remaining oil. Add the potatoes, bell pepper, and onion. Cook, stirring occasionally, until the potatoes are golden and the vegetables are softened.
Return the turkey to the skillet and toss with the vegetables until heated through. Move the hash to one side of the pan.
Crack the egg into the empty side of the skillet. Cook until the white is set but the yolk is still runny, about 3 minutes. Done when egg white is opaque, 145°F.
Transfer the turkey and potato hash to a plate and top with the fried egg. Garnish with chopped chives.

Nutrition

Ingredients

Instructions

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