Name: Potato and egg breakfast skillet
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 6 oz Yukon Gold potatoes, cut into half-inch cubes; 5 oz fat-free ground turkey; 1 large egg; 1/3 cup yellow onion, diced; 1.5 oz red bell pepper, diced; 1 1/2 tsp olive oil; 1/2 tsp salt; 1/4 tsp black pepper; 1/2 tsp smoked paprika; 1 tbsp water

Nutrition

Per serving

457 calories

Protein: 45g; 40% of calories
Carbs: 35g; 30% of calories
Fat: 15g; 30% of calories

Instructions

Prep 15 min · Cook 10 min

Heat the olive oil in a 10-inch nonstick skillet over medium-high heat. Add the potatoes and a pinch of salt. Cook, stirring occasionally, for 8 to 10 minutes until the potatoes are golden brown and tender.
Add the ground turkey, onion, and bell pepper to the skillet. Season with the remaining salt, black pepper, and smoked paprika. Cook, breaking up the meat with a spoon, for 5 to 6 minutes until the turkey is cooked through. Done when opaque in the center, 165°F.
Create a small well in the center of the hash. Crack the egg into the well and add the water to the pan. Cover with a lid and cook for 2 to 3 minutes until the white is set but the yolk is still soft. Done when whites set and yolk soft.

Nutrition

Ingredients

Instructions

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