Name: Turkey and sweet potato skillet
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 6 oz 99% lean ground turkey; 1 medium sweet potato, peeled and cut into half-inch cubes; 1/2 red bell pepper, diced; 1/4 medium yellow onion, diced; 1 1/2 tsp olive oil; 1 large egg; 1/4 tsp salt; 1/2 tsp black pepper; 1/2 tsp smoked paprika; 3 tbsp water; 1 tsp hot sauce

Instructions

Prep 15 min · Cook 10 min

Heat half the olive oil in the skillet over medium-high heat. Add sweet potatoes and two-thirds of the water. Cover and cook until a fork easily pierces the potato cubes, about 7 to 8 minutes, adding more water if the pan dries out too soon. Uncover and cook for 1 minute more to let the potatoes lightly brown.
Move potatoes to one side of the skillet. Add the remaining oil to the empty side, then add ground turkey, bell pepper, and onion. Season with salt, black pepper, and smoked paprika. Cook, breaking the turkey into crumbles, for 6 to 8 minutes until no pink remains in the meat and the onions are soft. Stir in a splash of water if the lean turkey starts to stick. Done when no pink remains, 165°F.
Stir the potatoes and turkey mixture together and make a small well in the center. Crack the egg into the well. Cover the skillet and cook until the white is opaque and set but the yolk still jiggles, about 3 minutes. Slide the hash and egg onto a plate, top with hot sauce, and serve right away. Done when white is opaque and set, 145°F.

Nutrition

Ingredients

Instructions

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