Turkey-Sweet Potato Skillet

Savory seasoned ground turkey and sweet potato hash pan-cooked with bell peppers, finished with sunny eggs and warm sliced toast.

• Prep: 10 min
• Cook: 20 min
• Total: 30 min
• Servings: 3
• Cuisine: American
• Difficulty: Easy
• Cost: $4.90/serving

Dietary

• Nut-Free
• High-Protein
• High-Fiber

Tags

• sauté
• one-pot
• comfort food
• kid-friendly
• healthy

Ingredients

• 1 pound lean ground turkey
• 1 pound sweet potatoes (peeled and diced into 1/2-inch cubes)
• 1 red bell pepper (diced)
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 0.5 teaspoon dried thyme
• 0.75 teaspoon kosher salt
• 0.25 teaspoon black pepper
• 3 eggs
• 6 slice whole wheat bread (toasted)
• 1 tablespoon unsalted butter

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add diced sweet potatoes, 1/4 teaspoon of the kosher salt, and 2 tablespoons of water. Cover and steam-cook for 6 minutes until sweet potatoes begin to soften.
2. Uncover skillet, push potatoes to the side, and add lean ground turkey and diced red bell pepper. Cook for 6 minutes, breaking up the meat with a wooden spoon, until turkey is cooked through to an internal temperature of 165°F.
3. Stir garlic powder, dried thyme, remaining 1/2 teaspoon kosher salt, and black pepper into the hash, tossing everything together for 2 minutes.
4. Make 3 small wells in the skillet mixture and crack one egg into each well. Cover the skillet and cook on medium-low heat for 4 minutes until egg whites are set and yolks are done to your liking.
5. Spread unsalted butter over the toasted whole wheat bread slices and serve alongside warm portions of the turkey sweet potato hash.

Notes

Dicing the sweet potatoes small ensures they cook quickly and evenly.

Nutrition (per serving)

• Calories: 664
• Protein: 43.8 g
• Carbohydrates: 59.7 g
• Fat: 30.6 g
• Fiber: 9.9 g
• Sodium: 1094 mg
• Saturated Fat: 8.2 g
• Sugar: 11.7 g
• Cholesterol: 298 mg