Name: Grand slam breakfast skillet
Prep time: 15 min
Cook time: 10 min
Total time: 25 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 tsp olive oil; 1/4 tsp salt; 1/4 tsp black pepper; 1 tsp dried thyme; 2 tbsp water

Instructions

Prep 15 min · Cook 10 min

Heat half the olive oil in a 10-inch nonstick skillet over medium heat. Add the potatoes and a pinch of the salt. Cook, stirring occasionally, for 8 to 10 minutes until golden and mostly tender.
Push the potatoes to one side of the skillet and increase heat to medium-high. Add the remaining oil to the empty side, followed by the ground turkey, onion, and bell pepper. Season the turkey with the remaining salt, black pepper, and dried thyme. Let the turkey sit undisturbed for 2 minutes to brown, then break it into crumbles and cook for 3 to 4 minutes more until the turkey is cooked through and vegetables are soft. Stir the potatoes back into the turkey mixture. Done when opaque in the center, 165°F.
Use a spoon to make a small well in the center of the hash. Crack the egg into the well. Pour the water into the pan, avoiding the egg, and immediately cover with a lid. Cook for 3 to 4 minutes until the egg white is set but the yolk is still soft. Slide the skillet contents onto a plate and serve with the yolk broken over the potatoes and turkey. Done when whites set and the yolk still soft.

Nutrition

Ingredients

Instructions

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