Name: Grand slam breakfast skillet
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 1 serving
Ingredients: 4 oz 99% lean ground turkey; 2 large eggs; 5 oz red potatoes, diced into half-inch pieces; 1/2 red bell pepper, diced; 1/2 medium yellow onion, diced; 1 tsp olive oil; 1/2 tsp salt; 1/4 tsp black pepper; 1/4 tsp garlic powder; 1/2 tsp smoked paprika; 2 tbsp water

Instructions

Prep 20 min · Cook 5 min

Heat half the olive oil in a 12-inch nonstick skillet over medium heat. Add the potatoes and half the salt, then cook for 4 to 5 minutes, stirring only occasionally, until golden on some sides. Pour in the water and cover the pan, steaming until a fork easily pierces the potatoes, about 5 minutes.
Remove the lid and cook for 1 to 2 minutes until the pan is dry and potatoes sizzle again. Push them to the edges of the skillet. Add the remaining oil to the center, followed by the ground turkey. Let the turkey sit undisturbed for 2 minutes to brown, then break the meat apart with a spoon and cook until no pink remains, about 4 to 5 minutes. Done when reaches 165°F.
Stir in the diced bell pepper, onion, black pepper, garlic powder, smoked paprika, and the rest of the salt. Cook, stirring occasionally, for 3 to 4 minutes until the onion is translucent. Taste a piece of potato to ensure it is seasoned to your liking.
Crack the eggs into a small bowl and whisk lightly. Pour the eggs over the hash in the skillet. Stir gently for 1 to 2 minutes until the eggs are just set but still look glossy, then remove from the heat immediately. Done when eggs are set and glossy.

Nutrition

Ingredients

Instructions

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