Name: Turkey and potato breakfast skillet
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 6 oz Yukon Gold potato, diced into 1/2-inch cubes; 5 oz 99% lean ground turkey; 1 large egg; 1/2 red bell pepper, diced; 1/3 cup yellow onion, diced; 1 1/2 tsp canola oil; 3/4 tsp salt; 1/2 tsp black pepper; 1/2 tsp smoked paprika; 1 green onion, thinly sliced

Nutrition

Per serving

455 calories

Protein: 44g; 38% of calories
Carbs: 36g; 32% of calories
Fat: 15g; 30% of calories

Instructions

Prep 15 min · Cook 10 min

Heat half the oil in a 12-inch nonstick skillet over medium-high heat. Add the potatoes and a pinch of salt. Cook, stirring occasionally, for 10 to 12 minutes until golden brown and tender. Done when golden and tender.
Add the onion and red bell pepper to the skillet with the potatoes. Cook for 3 to 4 minutes until the vegetables begin to soften.
Push the vegetables to the edges of the pan and add the turkey to the center. Season with the smoked paprika, black pepper, and remaining salt. Cook, breaking the meat into small crumbles, for 5 to 6 minutes until cooked through. Done when opaque in the center, 165°F.
Push the turkey and potato mixture aside to make a small well. Add the remaining oil to the well and crack the egg into it. Cover the pan and cook for 2 to 3 minutes until the white is set and the yolk is still soft. Done when whites set and yolk soft.
Transfer the hash and the egg to a plate. Garnish with sliced green onions and serve immediately.

Nutrition

Ingredients

Instructions

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

More breakfast recipes