Name: Ground turkey and potato skillet
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 1 serving
Ingredients: 7 oz 99% lean ground turkey; 3/4 medium russet potato, scrubbed and diced into 1/2-inch cubes; 1/2 red bell pepper, diced; 1/3 cup yellow onion, diced; 1 1/2 tsp extra virgin olive oil; 1/2 tsp salt; 1/2 tsp black pepper; 1/2 tsp smoked paprika; 1 tbsp water

Ingredients

9 items

7 oz 99% lean ground turkey
¾ medium russet potato, scrubbed and diced into 1/2-inch cubes
½ red bell pepper, diced
⅓ cup yellow onion, diced
1½ tsp extra virgin olive oil
½ tsp salt
½ tsp black pepper
½ tsp smoked paprika
1 tbsp water

Instructions

Prep 20 min · Cook 5 min

Heat the olive oil in a 10-inch nonstick skillet over medium heat. Add the potato cubes and half the salt. Cover the skillet and cook for 5 minutes to steam the potatoes until they are beginning to soften.
Uncover the skillet and cook the potatoes for 8 minutes more, stirring only occasionally to allow them to brown. Test a cube with a fork to ensure it is tender.
Add the onion and red bell pepper to the skillet. Cook for 4 minutes, stirring often, until the vegetables soften and the onion is translucent.
Push the vegetables to the edges of the pan. Add the ground turkey to the center and season with the smoked paprika, black pepper, and the remaining salt. Let the turkey sit for 2 minutes to sear, then break it up with a spoon. Cook for 4 minutes more, stirring everything together, until the meat is opaque and cooked through. If the pan bottom begins to scorch, stir in the water. Done when opaque in the center, 165°F.
Taste the skillet and add a final pinch of salt if needed. Serve hot straight from the pan.

Nutrition

Ingredients

Instructions

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