Name: Turkey and potato breakfast skillet
Prep time: 22 min
Total time: 22 min
Yield: 1 serving
Ingredients: 7 oz 99% lean ground turkey; 6 oz Yukon Gold potatoes, diced into 1/2-inch pieces; 1/2 red bell pepper, diced; 1/3 cup yellow onion, diced; 1 clove garlic, minced; 2 1/4 tsp extra virgin olive oil; 1/2 tsp salt; 1/2 tsp black pepper; 1/2 tsp smoked paprika; 3 tbsp water; 1 green onions, thinly sliced; 1 tsp hot sauce

Instructions

Prep 22 min · Cook 0 min

Heat a 12-inch nonstick skillet over medium-high heat. Add the potatoes and 2 tablespoons of the water. Cover and cook until the potatoes are mostly tender, about 4 minutes. Uncover and cook for 1 to 2 minutes more until the water has evaporated and a fork easily pierces a potato. If the pan dries out before the potatoes are tender, add the remaining tablespoon of water.
Push the potatoes to one side of the pan. Add half the olive oil to the empty space, then add the ground turkey. Season everything with the salt, black pepper, and smoked paprika. Cook the turkey, breaking it up with a spoon, until no pink remains and it starts to brown in places, about 5 to 6 minutes. Done when 165°F and no pink remains.
Stir in the bell pepper, yellow onion, garlic, and the remaining olive oil. Spread everything in an even layer. Cook for 5 to 6 minutes, stirring only every minute or so, until the onion is soft and the potatoes are golden brown on the edges. Done when potatoes are golden brown.
Remove the skillet from the heat. Stir in the green onions and hot sauce. Transfer the hash to a plate.

Nutrition

Ingredients

Instructions

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