Name: Turkey and potato hash
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz 99% lean ground turkey; 6 oz Yukon Gold potatoes, cut into 3/4-inch wedges; 1 1/2 medium carrots, peeled and sliced into 1/4-inch rounds; 3/4 red bell pepper, sliced into strips; 1 1/2 tsp extra virgin olive oil; 1/2 tsp salt; 1/2 tsp black pepper; 1/4 tsp garlic powder; 1/2 tsp dried thyme; 1 tsp red wine vinegar

Nutrition

Per serving

454 calories

Protein: 45g; 39% of calories
Carbs: 44g; 39% of calories
Fat: 11g; 22% of calories

Instructions

Prep 15 min · Cook 25 min

Preheat the oven to 400°F. On a half-sheet pan, toss the potato wedges, carrot rounds, and bell pepper strips with most of the olive oil, half the salt, and half the black pepper. Spread them in a single layer. Roast for 25 to 30 minutes, flipping once halfway, until a fork slides easily into the potatoes and the edges are browned.
While the vegetables roast, heat a skillet over medium-high heat with the remaining olive oil. Once the oil is shimmering, add the ground turkey in a flat layer and leave undisturbed for 2 minutes. Add the garlic powder, dried thyme, and the remaining salt and pepper. Cook, breaking the meat into crumbles, for 6 to 8 minutes more until browned and no pink remains. Done when opaque in the center, 165°F.
Arrange the roasted vegetables and seared turkey on the plate. Drizzle the red wine vinegar over everything just before serving.

Nutrition

Ingredients

Instructions

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

More dinner recipes