Name: Grand slam breakfast skillet
Prep time: 18 min
Cook time: 10 min
Total time: 28 min
Yield: 1 serving
Ingredients: 6 oz 99% lean ground turkey; 6 oz Yukon Gold potatoes, cut into 1/2-inch cubes; 1 large egg; 1/3 cup yellow onion, diced; 1.5 oz red bell pepper, diced; 1 1/2 tsp olive oil; 1/2 tsp salt; 1/2 tsp black pepper; 1/2 tsp smoked paprika; 1 tsp hot sauce

Instructions

Prep 18 min · Cook 10 min

Heat a 10-inch nonstick skillet over medium heat with two-thirds of the oil. Add the potatoes and a third of the salt. Cover and cook for 4 minutes to steam the potatoes until tender.
Uncover the skillet and add the onion and red bell pepper. Cook for 6 to 8 minutes, stirring every minute or two, until the potatoes are golden and a cube is soft when pierced. Transfer the mixture to a plate. Done when potatoes are soft when pierced.
Increase heat to medium-high and add the ground turkey to the empty skillet. Cook undisturbed for 2 minutes, then break the meat into crumbles and season with the smoked paprika, black pepper, and half the remaining salt. Cook for 3 to 4 minutes more until opaque. Done when opaque in the center, 165°F.
Return the potato mixture to the skillet with the turkey. Stir to combine and season with the remaining salt. Push the mixture to one side of the pan to clear a 3-inch space.
Reduce heat to medium. Add the remaining oil to the cleared space and crack the egg into it. Cover and cook for 2 to 3 minutes until the white is set but the yolk is still soft. Done when whites set and the yolk still soft.
Spoon the turkey and potato hash onto a plate. Use a spatula to carefully lift the fried egg and place it on top of the hash. Finish with a few dashes of hot sauce.

Nutrition

Ingredients

Instructions

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