Name: Turkey and potato breakfast skillet
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 5 oz red potatoes, cut into 1/2-inch cubes; 6 oz 99% lean ground turkey; 1/2 red bell pepper, diced; 1/4 medium yellow onion, diced; 2 tsp extra virgin olive oil; 1 large egg; 1/2 tsp salt; 1/2 tsp black pepper; 1/2 tsp smoked paprika; 2 tbsp water

Instructions

Prep 15 min · Cook 10 min

Place the potatoes and water in the skillet over medium-high heat. Cover and simmer for 5 minutes until the water has evaporated and potatoes are nearly tender.
Add half the olive oil to the potatoes. Sauté for 5 minutes, stirring once or twice, until the potatoes are golden and crisp. Transfer the potatoes to a plate.
Add half of the remaining oil to the skillet. Add the ground turkey, onion, and bell pepper. Season with salt, black pepper, and smoked paprika. Cook for 6 to 8 minutes, breaking the meat up with a spoon, until the turkey is cooked through and browned in spots. Stir the potatoes back in for 1 minute to warm through, then transfer everything to a serving bowl. Done when opaque in the center, 165°F.
Wipe out the skillet if needed and add the remaining oil. Crack the egg into the skillet. Cook for 2 minutes, then cover the pan for 1 minute more until the white is set and the yolk is still soft. Done when whites set and yolks still soft.
Slide the fried egg onto the turkey and potato hash and serve immediately.

Nutrition

Ingredients

Instructions

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

More breakfast recipes