Name: Turkey and egg potato hash
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 1 serving
Ingredients: 5 oz 99% lean ground turkey; 5 oz Yukon Gold potato, cubed into 1/2-inch pieces; 2 large eggs; 1 tsp canola oil; 1/3 cup yellow onion, diced; 1/2 red bell pepper, diced; 1/4 tsp salt; 1/4 tsp black pepper; 1/2 tsp smoked paprika; 1 1/2 tbsp fresh parsley, chopped; 1 tbsp water

Instructions

Prep 20 min · Cook 5 min

Heat half the oil in a 12-inch nonstick skillet over medium-high heat. Add the potatoes and a pinch of the salt. Cover and cook for 3 minutes. Uncover and continue cooking for 7 to 9 minutes, stirring only every 2 to 3 minutes, until the potatoes are golden brown and a cube is easily pierced with a fork. Done when tender and pierced easily with a fork.
Push the potatoes to the edge of the pan. Add the remaining oil to the center, then add the ground turkey, onion, and bell pepper. Cook for 5 to 6 minutes, breaking the meat up with a spoon, until no pink remains and the onion is soft. Add a splash of water if the turkey sticks or the pan looks dry. Done when turkey is no longer pink, 165°F.
Stir the potatoes back into the turkey mixture. Add the smoked paprika, black pepper, and the remaining salt. Toss well to combine and spread the mixture into an even layer in the pan.
Make two small wells in the hash. Crack the egg into each well. Season the eggs with a tiny pinch of extra salt if desired, cover the skillet, and cook for 3 to 4 minutes over medium-low heat. The whites should be opaque and set, but the yolks should still jiggle. Done when egg whites are opaque and set, 145°F.
Remove the skillet from the heat. Top the entire hash with fresh parsley and serve directly from the pan.

Nutrition

Ingredients

Instructions

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