Name: Mexican breakfast skillet
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 4 oz 99% lean ground turkey; 5 oz Yukon Gold potato, diced into half-inch pieces; 1/2 red bell pepper, diced; 1/3 cup yellow onion, diced; 1 1/2 tsp extra virgin olive oil; 2 tsp taco seasoning; 1/4 tsp salt; 1 large egg; 1/4 cup fresh cilantro, chopped; 2 tbsp water

Nutrition

Per serving

413 calories

Protein: 37g; 36% of calories
Carbs: 33g; 32% of calories
Fat: 15g; 32% of calories

Instructions

Prep 15 min · Cook 10 min

Heat half the olive oil in a skillet over medium heat. Add the potatoes and salt, cooking for 8 minutes while stirring occasionally until browned. Add the water and cover for 2 minutes to soften the centers.
Push potatoes to the side and add the onion, bell pepper, and turkey. Cook for 5 minutes, breaking the turkey into small bits, until the meat is opaque and vegetables are soft. Done when opaque in the center, 165°F.
Stir in the taco seasoning and cook for 1 minute until fragrant. Move the hash to a plate and keep warm.
Wipe the skillet clean and add the remaining oil. Crack the egg into the pan and cook for 3 minutes until the whites are set but the yolk is still soft. Done when whites set and yolk still soft.
Top the turkey and potato hash with the fried egg and garnish with fresh cilantro.

Nutrition

Ingredients

Instructions

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