Name: Ground turkey and potato skillet
Prep time: 22 min
Cook time: 5 min
Total time: 27 min
Yield: 1 serving
Ingredients: 5 oz 99% lean ground turkey; 3/4 medium russet potato, diced into 1/2-inch pieces; 1.5 oz red bell pepper, diced; 1/4 medium yellow onion, diced; 2 1/2 tsp olive oil; 1/2 tsp smoked paprika; 1/4 tsp salt; 1/2 tsp black pepper; 1 large egg; 3 tbsp water

Instructions

Prep 22 min · Cook 5 min

In a 12-inch nonstick skillet, combine the potatoes and water. Cover and cook over medium heat for 7 minutes until a fork easily slides into the potatoes. Uncover and cook for 1 minute to evaporate any remaining water, then transfer the potatoes to a plate.
Wipe out the skillet. Add 1 teaspoon of the olive oil and the ground turkey. Season with a pinch of salt and a pinch of paprika. Cook over medium-high heat, breaking up the meat with a spoon, for 6 minutes until browned and cooked through. Transfer the turkey to the plate with the potatoes. Done when opaque in the center, 165°F.
Add 1/2 teaspoon of oil to the same skillet. Sauté the bell pepper and onion for 4 minutes until softened and starting to brown. Remove the vegetables to the plate.
Add the remaining 1 teaspoon of oil to the skillet. Return the potatoes to the pan in a single layer. Cook undisturbed for 3 minutes, then stir and cook for 2 minutes more until golden. Fold in the cooked turkey, peppers, and onions. Season with the remaining paprika, salt, and black pepper, stirring for 1 minute to combine. Transfer the hash to a plate.
Wipe out the skillet if needed and add the remaining 1/2 teaspoon of oil. Crack the egg into the pan and cook for 3 minutes until the white is set but the yolk is still soft. Slide the egg on top of the hash and serve right away. Done when whites set and yolk soft.

Nutrition

Ingredients

Instructions

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

More breakfast recipes