Name: Turkey and potato breakfast skillet
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 5 oz 99% lean ground turkey; 2 large eggs; 5 oz Yukon Gold potatoes, diced into half-inch pieces; 1/3 cup yellow onion, diced; 1 1/2 tsp extra virgin olive oil; 1/4 tsp salt; 1/2 tsp black pepper; 1/4 tsp garlic powder; 1 tsp dried thyme; 1 tbsp fresh parsley, chopped; 1 tsp hot sauce

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 the salt. Let the potatoes sit undisturbed for 4 minutes until browned on the bottom, then stir and cook for 5 minutes more until tender.
Push the potatoes to one side of the skillet. Add the ground turkey and onion to the empty space. Cook for 5 minutes, breaking the meat into small crumbles, until the turkey is opaque and cooked through. Done when opaque in the center, 165°F.
Stir the potatoes and turkey together. Add the rest of the salt, the black pepper, garlic powder, and dried thyme. Toss to combine and cook for 1 minute until fragrant.
Make two small wells in the hash. Crack an egg into each well. Cover the skillet with a lid and cook for 3 to 4 minutes until the egg whites are set but the yolks are still soft. Done when whites set and yolks still soft.
Remove the skillet from the heat. Top with chopped parsley and a dash of hot sauce. Serve immediately.

Nutrition

Ingredients

Instructions

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