Name: Turkey and potato breakfast skillet
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 5 oz 99% lean ground turkey, patted dry; 5 oz red potatoes, diced into half-inch pieces; 1/2 red bell pepper, diced; 1/3 cup yellow onion, diced; 2 tsp olive oil; 1/2 tsp salt; 1/4 tsp black pepper; 1/2 tsp smoked paprika; 1 tsp lemon juice; 1 large egg; 1 1/2 tsp fresh parsley, chopped

Instructions

Prep 15 min · Cook 10 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 4 minutes. Remove the lid and continue cooking for 5 to 6 minutes, stirring occasionally, until golden and tender when pierced with a fork.
Push the potatoes to the outer edges of the skillet. Add a quarter of the oil to the center, then add the turkey. Season the turkey with the remaining salt, pepper, and smoked paprika. Cook for 3 minutes, breaking the meat into small crumbles with a spatula.
Stir the onions and bell peppers into the turkey. Cook for 3 to 4 minutes, stirring the whole skillet together, until the vegetables are tender and the turkey is browned with no pink remaining. Done when no pink remains, 165°F.
Stir the lemon juice into the hash and transfer it to a plate. Wipe the skillet clean and heat the remaining oil over medium heat. Crack the egg into the pan and fry for 2 to 3 minutes until the white is opaque and set but the yolk is still runny. Done when egg white is set.
Slide the fried egg onto the turkey hash and sprinkle with fresh parsley.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More breakfast recipes