One-Pan Turkey & Potato Breakfast Hash

Ingredients

• 16 oz (450 g) potatoes, diced small
• 2 tbsp (30 ml) olive oil
• 14 oz (400 g) ground turkey
• 1 (120 g) onion, diced
• 3 (300 g) bell peppers, diced
• 2 tsp (5 g) smoked paprika
• 1 tsp (2 g) ground cumin
• 4 (200 g) large eggs
• 1/4 cup (12 g) chopped fresh cilantro

Tap an ingredient to tick it off. Doubling changes the amounts, not the nutrition panel — that stays per serving.

Method

1. Toss the potatoes with half the oil in a 12-inch (30 cm) lidded skillet over medium-high heat, cover and cook 8 minutes, stirring once, until tender and browned underneath.
2. Push them to the side, add the rest of the oil and the turkey and brown it hard, leaving it alone between stirs, 5-6 minutes, until it reads 165°F (74°C).
3. Add the onion and peppers for 4 minutes, until they soften and catch at the edges, then the paprika and cumin for 30 seconds.
4. Turn the heat down to medium-low, make four wells, crack in the eggs, cover and cook 4-5 minutes, until the whites set and the yolks still run. Finish with the cilantro.