Name: Hearty morning breakfast skillet
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 7 oz 99% lean ground turkey; 6 oz Yukon Gold potatoes, cut into 1/2-inch cubes; 1 1/2 tsp olive oil; 1/3 cup yellow onion, diced; 1/2 1/2 medium red bell pepper, diced; 1/2 tsp smoked paprika; 1/4 tsp garlic powder; 1/4 tsp salt; 1/2 tsp black pepper; 2 tbsp water

Nutrition

Per serving

443 calories

Protein: 51g; 45% of calories
Carbs: 35g; 31% of calories
Fat: 12g; 23% of calories

Instructions

Prep 15 min · Cook 10 min

Add the potato cubes, half the olive oil, and all of the water to a 12-inch nonstick skillet. Cover with a lid and cook over medium-high heat until the potatoes are nearly tender.
Remove the lid. Continue cooking, stirring occasionally, until the water has boiled off and the potatoes are golden and crisp on the outside. Remove the potatoes from the pan and set aside.
In the same skillet, heat the remaining oil over medium heat. Add the onion and bell pepper. Cook until the onion is translucent and the peppers have softened.
Push the vegetables to the side of the pan. Add the ground turkey to the center, pressing it into an even layer. Let it sit undisturbed for 2 minutes to brown, then break it up with a spatula. Season with smoked paprika, garlic powder, salt, and black pepper. Cook until no pink remains. Done when Turkey is no longer pink, 165°F.
Return the potatoes to the skillet and toss everything together to reheat and combine.

Nutrition

Ingredients

Instructions

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