Name: Ground turkey hash with chili yogurt
Prep time: 22 min
Cook time: 10 min
Total time: 32 min
Yield: 1 serving
Ingredients: 7 oz 99% lean ground turkey; 3/4 medium russet potato, peeled and cut into half-inch cubes; 1/2 red bell pepper, diced; 1/2 medium yellow onion, diced; 1 1/2 tsp olive oil; 1/4 tsp garlic powder; 3/4 tsp smoked paprika; 3/4 tsp salt; 1/2 tsp black pepper; 1 tsp apple cider vinegar; 1 green onion, thinly sliced; 3 tbsp nonfat Greek yogurt; 1/2 tsp cayenne pepper

Instructions

Prep 22 min · Cook 10 min

In a small bowl, whisk together the Greek yogurt, cayenne, and a pinch of the smoked paprika until smooth. Set aside.
Heat two-thirds of the olive oil in a skillet over medium heat. Add the potatoes and a pinch of the salt. Cover the skillet and cook for 5 minutes, stirring once halfway through.
Uncover the skillet and add the onion and bell pepper. Cook, stirring every few minutes, for 10 minutes until the potatoes are golden brown and tender when pierced with a fork. Transfer the mixture to a plate.
Wipe the skillet clean and heat the remaining olive oil over medium-high heat. Add the turkey in a single flat layer. Season with the garlic powder, the rest of the smoked paprika, black pepper, and the remaining salt. Cook undisturbed for 3 minutes to develop a brown crust.
Break the meat apart with a spoon and cook for 4 minutes until opaque in the center. Return the potato mixture to the skillet and stir in the vinegar. Cook for 1 minute to heat through. Done when opaque in the center, 165°F.
Transfer the hash to a plate. Drizzle the chili yogurt sauce over the top and garnish with the sliced green onions.

Nutrition

Ingredients

Instructions

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