Name: Grand slam breakfast skillet
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1 serving
Ingredients: 6 oz red potatoes, diced into half-inch cubes; 6 oz 99% lean ground turkey; 1/2 green bell pepper, diced; 1/3 cup yellow onion, diced; 1 3/4 tsp olive oil; 3/4 tsp salt; 1/2 tsp black pepper; 1/2 tsp smoked paprika; 1 large egg; 1 tbsp water

Instructions

Prep 20 min · Cook 10 min

Heat half the olive oil in a 10-inch nonstick skillet over medium heat. Add the potatoes and the water. Cover and cook for 4 minutes until the water has evaporated and the potatoes are starting to soften.
Remove the lid. Cook the potatoes for 5 to 6 minutes, stirring only once or twice, until the edges are golden and crisp.
Push the potatoes to one side of the skillet. Add the remaining olive oil, ground turkey, bell pepper, and onion to the empty side. Season everything with the salt, half the black pepper, and the smoked paprika. Cook, breaking up the turkey with a spatula, for 6 minutes until the turkey is cooked through and the vegetables are tender. Done when opaque in the center, 165°F.
Stir the potatoes and turkey together and spread into an even layer. Use a spoon to make a small well in the center. Crack the egg into the well. Cover the skillet and cook for 3 to 4 minutes until the white is opaque and fully set and the yolk is as firm as you like it. If the white is still clear, cook for 1 minute more. Done when whites set and yolk soft.
Slide the contents of the skillet onto a plate and season the egg with the remaining black pepper.

Nutrition

Ingredients

Instructions

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

More breakfast recipes