Name: Mexican breakfast potato hash
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 5 oz 99% lean ground turkey; 9 oz Yukon Gold potatoes, diced into 1/2-inch pieces; 3/4 red bell pepper, diced; 1/2 medium yellow onion, diced; 2 1/2 tsp extra virgin olive oil; 1 tsp chili powder; 1 tsp ground cumin; 1/4 tsp garlic powder; 3/4 tsp salt; 2 tbsp water; 1/3 cup fresh cilantro, chopped

Nutrition

Per serving

502 calories

Protein: 41g; 32% of calories
Carbs: 53g; 42% of calories
Fat: 15g; 26% of calories

Instructions

Prep 15 min · Cook 20 min

Heat a 12-inch nonstick skillet over medium heat with the oil. Add the potatoes and water. Cover and cook for 8 to 10 minutes until the potatoes are tender and the water has evaporated.
Increase the heat to medium-high. Add the ground turkey to the skillet, breaking it up with a spoon. Cook for 5 minutes until browned and mostly cooked through. Done when opaque and cooked through, 165°F.
Add the bell pepper and onion to the skillet. Cook for 5 to 6 minutes, stirring often, until the vegetables are softened and the potatoes are starting to crisp.
Stir in the chili powder, cumin, garlic powder, and salt. Cook for 2 minutes more to toast the spices. Serve immediately garnished with chopped cilantro.

Nutrition

Ingredients

Instructions

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