Name: Turkey and sweet potato skillet
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1 serving
Ingredients: 5 oz 99% lean ground turkey; 1 1/2 medium sweet potatoes, peeled and 1/2-inch diced; 1 large egg; 1/2 green bell pepper, diced; 1 1/2 tsp avocado oil; 1/4 tsp onion powder; 1/4 tsp smoked paprika; 1/4 tsp salt; 1/8 tsp black pepper; 2 tbsp water; 1 1/2 tbsp fresh chives, chopped; 3/4 tsp hot sauce

Instructions

Prep 20 min · Cook 10 min

Heat most of the avocado oil in a 10-inch nonstick skillet over medium heat. Add the sweet potatoes and a pinch of the salt. Add one tablespoon of the water and cover the pan with a lid. Steam for 5 minutes until the potatoes begin to soften.
Uncover the skillet. Cook the potatoes, stirring often, for 6 minutes more until they are lightly browned and a piece mashes easily against the side of the pan. Push the potatoes to one side of the skillet. Done when mashes easily.
Add the remaining oil to the empty side of the pan. Add the ground turkey and green bell pepper. Season with the onion powder, smoked paprika, black pepper, and the remaining salt. Cook for 6 minutes, breaking the turkey into small crumbles with a spoon and eventually mixing it with the potatoes, until the meat is opaque and cooked through. Done when opaque and cooked through, 165°F.
Reduce the heat to medium-low. Use a spoon to create a small well in the hash and crack the egg into it. Pour the remaining water around the edges of the pan and cover immediately with the lid. Cook for 3 to 4 minutes until the egg white is set but the yolk remains soft. Done when white set and yolk soft.
Remove from the heat. Sprinkle with chopped chives and a few drops of hot sauce. Serve directly from the skillet or slide onto a plate.

Nutrition

Ingredients

Instructions

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