Name: Ground turkey and potato skillet
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1 serving
Ingredients: 6 oz Yukon Gold potatoes, diced into 1/2-inch pieces; 6 oz fat-free ground turkey; 1/2 red bell pepper, diced; 1/3 cup yellow onion, diced; 1 tbsp olive oil; 1/2 tsp smoked paprika; 1/4 tsp garlic powder; 1/2 tsp salt; 1/2 tsp black pepper; 1 1/2 tbsp fresh parsley, chopped; 2 tbsp water; 1 tsp hot sauce

Nutrition

Per serving

465 calories

Protein: 44g; 38% of calories
Carbs: 36g; 30% of calories
Fat: 17g; 32% of calories

Instructions

Prep 20 min · Cook 10 min

Heat a 12-inch nonstick skillet over medium heat with two-thirds of the olive oil. Add the potatoes and one-third of the salt. Cook for 8 minutes, stirring occasionally, then add the water and cover the pan for 4 minutes to soften the centers.
Remove the lid and cook for 2 minutes until the water evaporates. Add the bell pepper and onion to the skillet. Sauté for 5 minutes until the vegetables are soft and the potatoes are golden brown.
Push the vegetables and potatoes to the outer edges of the pan. Add the remaining oil to the cleared center, then add the ground turkey. Season the turkey with the remaining salt, smoked paprika, garlic powder, and black pepper. Let the turkey sit undisturbed for 2 minutes to brown, then break it into crumbles and cook for 4 minutes more. Done when 165°F and opaque in the center.
Toss the turkey, potatoes, and vegetables together in the skillet. Stir in the hot sauce. Serve topped with fresh parsley.

Nutrition

Ingredients

Instructions

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