Name: Grand slam breakfast skillet
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1 serving
Ingredients: 5 oz Yukon Gold potato, cut into 1/2-inch cubes; 6 oz 99% lean ground turkey; 1 large egg; 1/3 cup yellow onion, diced; 1.5 oz red bell pepper, diced; 2 tsp olive oil; 1/2 tsp salt; 1/2 tsp black pepper; 1/2 tsp smoked paprika; 1 1/2 tsp fresh parsley, chopped

Instructions

Prep 20 min · Cook 15 min

Heat 1 1/2 teaspoons of the olive oil in a 10-inch nonstick skillet over medium heat. Add the potatoes and a pinch of the salt. Cook, stirring occasionally, for 12 to 15 minutes until the potatoes are tender and golden brown.
Push the potatoes to one side of the skillet. Add the remaining 1/2 teaspoon of oil, the ground turkey, onion, and bell pepper to the empty side. Season with the remaining salt, black pepper, and smoked paprika. Break the meat apart and cook for 6 to 8 minutes until the turkey is opaque and the vegetables are softened. Done when opaque in the center, 165°F.
Stir the turkey and potatoes together and push them toward the edges of the pan to make a well in the center. Crack the egg into the well. Cover the skillet with a lid and cook for 3 to 4 minutes until the whites are set but the yolk is still soft. Done when whites set and yolk soft.
Remove the skillet from the heat. Garnish the hash with chopped parsley and serve directly from the pan or onto a plate.

Nutrition

Ingredients

Instructions

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