Name: Turkey and potato breakfast skillet
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Ingredients: 6 oz Yukon Gold potato, diced into 1/2-inch cubes; 6 oz 99% lean ground turkey; 1 large egg; 1/2 red bell pepper, diced; 1/4 medium yellow onion, diced; 1 1/2 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

Nutrition

Per serving

474 calories

Protein: 50g; 42% of calories
Carbs: 35g; 29% of calories
Fat: 15g; 29% of calories

Instructions

Prep 15 min · Cook 15 min

Heat half the oil in a 12-inch nonstick skillet over medium heat. Add the potatoes and a pinch of salt. Cook, stirring only every 2 to 3 minutes, for 10 to 12 minutes until golden on several sides and a cube is easily pierced with a fork.
Add the onion and bell pepper to the skillet. Cook for 2 minutes until softened. Add the ground turkey, garlic powder, smoked paprika, black pepper, and the rest of the salt. Increase heat to medium-high and cook, breaking the meat into small crumbles, for 5 to 6 minutes. If the meat sticks, add the water to loosen the browned bits. Done when no pink remains, 165°F.
Transfer the turkey and potato mixture to a plate and cover loosely with foil to keep warm. Wipe out the skillet and heat the remaining oil over medium heat. Crack the egg into the pan and cook for 2 to 3 minutes until the white is set and the yolk is still runny. Slide the egg onto the turkey mixture. Done when white is set and yolk is runny, 165°F.

Nutrition

Ingredients

Instructions

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