Name: Hearty potato and turkey breakfast skillet
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 1 serving
Ingredients: 6 oz Yukon Gold potatoes, diced into 1/2-inch pieces; 6 oz fat-free ground turkey; 1 tbsp extra virgin olive oil; 1/3 cup yellow onion, diced; 1/2 red bell pepper, diced; 1/2 tsp salt; 1/2 tsp black pepper; 1/2 tsp smoked paprika; 1/4 tsp garlic powder; 1/4 tsp ground sage; 1 tsp apple cider vinegar; 2 tbsp water

Instructions

Prep 25 min · Cook 5 min

Heat a 12-inch nonstick skillet over medium-high heat with two-thirds of the olive oil. Add the potatoes and half the salt. Cook for 12 to 14 minutes, stirring only occasionally, until the potatoes are golden brown and a fork slides easily into the centers. If they are browned but still firm, add the water, cover for 2 minutes to steam, then uncover and cook until the liquid evaporates. Transfer the potatoes to a plate. Done when tender and golden brown.
Wipe out the skillet and return it to medium-high heat with the remaining oil. Add the ground turkey in an even layer. Let it sit undisturbed for 2 minutes to brown. Season with the remaining salt, black pepper, smoked paprika, garlic powder, and ground sage. Break the meat into small pieces and cook for 4 to 5 minutes more until no pink remains and the edges are well-browned. Done when opaque in the center, 165°F.
Stir the diced onion and red bell pepper into the turkey. Cook for 4 to 5 minutes, stirring often, until the onion is translucent and the peppers are tender-crisp. Done when onion is translucent.
Return the potatoes to the skillet and toss with the turkey and vegetables for 1 to 2 minutes to reheat. Stir in the apple cider vinegar to finish.

Nutrition

Ingredients

Instructions

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