Name: Turkey and potato breakfast hash
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1 serving
Ingredients: 1 medium russet potato, peeled and cut into 1/2-inch cubes; 4 oz 99% lean ground turkey; 1 1/2 tbsp avocado oil; 1/2 red bell pepper, diced; 1/3 cup yellow onion, diced; 2 cloves garlic, minced; 3/4 tsp salt; 1/2 tsp black pepper; 3/4 tsp smoked paprika; 1 green onions, thinly sliced; 2 tbsp water

Nutrition

Per serving

501 calories

Protein: 33g; 26% of calories
Carbs: 48g; 37% of calories
Fat: 21g; 37% of calories

Instructions

Prep 20 min · Cook 10 min

Heat the avocado oil in a 12-inch nonstick skillet over medium heat. Add the potatoes and a pinch of the salt. Cook for 8 to 10 minutes, stirring occasionally, until the potatoes are golden and starting to soften.
Add the diced onion and red bell pepper to the skillet with the potatoes. Cook for 5 minutes, stirring often, until the onion is translucent.
Push the vegetables to the edges of the pan and add the ground turkey to the center. Break the meat apart with a spoon and cook for 5 minutes. Stir in the garlic, smoked paprika, black pepper, and the remaining salt. Cook for 1 minute until the garlic is fragrant. Done when opaque in the center, 165°F.
Stir everything together. Add the water and cover the skillet with a lid. Steam for 4 minutes until the potatoes are fork-tender and the water has evaporated. Remove the lid and cook for 1 minute more to crisp the edges.
Transfer the hash to a plate and top with the sliced green onions.

Nutrition

Ingredients

Instructions

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