Name: Ground turkey and potato skillet
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1 serving
Ingredients: 7 oz 99% lean ground turkey; 5 oz Yukon Gold potatoes, diced into half-inch cubes; 1/2 red bell pepper, diced; 1/3 cup yellow onion, diced; 2 tsp olive oil; 1/4 tsp garlic powder; 1/2 tsp smoked paprika; 3/4 tsp salt; 1/2 tsp black pepper; 1 green onions, thinly sliced; 2 tbsp water; 1 tsp hot sauce

Instructions

Prep 20 min · Cook 10 min

Heat the olive oil in a 12-inch nonstick skillet over medium-high heat. Add the potatoes and half the salt. Cook for 5 minutes without stirring until the bottoms are golden brown.
Add the water to the skillet and cover immediately with a lid. Lower the heat to medium and steam for 3 minutes until the potatoes can be easily pierced with a fork. Uncover and cook for 2 minutes more to evaporate the liquid and re-crisp.
Push the potatoes to the outer edges of the skillet. Add the onion and red bell pepper to the center. Sauté for 3 minutes until they begin to soften and become fragrant.
Push the vegetables to the edges with the potatoes. Place the ground turkey in the center of the skillet. Break it into large chunks and let it sit undisturbed for 3 minutes to brown. Season the turkey with the garlic powder, smoked paprika, black pepper, and the rest of the salt.
Break the turkey into smaller crumbles and stir to combine with the vegetables and potatoes. Cook for 3 to 4 minutes until the turkey is no longer pink. Done when opaque in the center, 165°F.
Remove the skillet from the heat. Stir in the sliced green onions and hot sauce. Taste for seasoning and serve.

Nutrition

Ingredients

Instructions

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