Name: Ground turkey and potato skillet
Prep time: 17 min
Cook time: 8 min
Total time: 25 min
Yield: 1 serving
Ingredients: 5 oz 99% lean ground turkey; 3/4 medium russet potato, diced into 1/2-inch cubes; 2 1/2 tsp olive oil; 1/3 cup yellow onion, diced; 1/4 red bell pepper, diced; 1/2 tsp smoked paprika; 3/4 tsp salt; 1/4 tsp black pepper; 1 large egg; 1 tbsp water

Instructions

Prep 17 min · Cook 8 min

Place the potatoes in a microwave-safe bowl with the water. Cover and microwave for 3 minutes until tender. Drain well and spread the potatoes on paper towels to dry briefly.
Heat 1 teaspoon of the olive oil in the skillet over medium-high heat. Add the turkey and sprinkle with half the salt, half the pepper, and half the smoked paprika. Cook, breaking the meat into small crumbles, for 5 minutes until cooked through. Remove the turkey from the skillet and set aside. Done when opaque in the center, 165°F.
Wipe out the skillet and add 1 1/2 teaspoons of the olive oil. Add the dried potatoes in a single layer and cook undisturbed for 3 minutes. Add the onions, bell peppers, the remaining salt, and the remaining pepper. Cook, stirring occasionally, for 4 minutes until the potatoes are golden and the vegetables are soft. Stir the cooked turkey back into the pan.
Push the hash to one side of the skillet. If the pan is very dry, add a few drops of oil to the empty space. Crack the egg into the space. Cover the skillet with a lid 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.
Slide the hash and the egg onto a plate. Sprinkle the egg with the remaining smoked paprika and serve right away.

Nutrition

Ingredients

Instructions

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