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Overhead shot of ground turkey hash in a cast iron skillet with four fried eggs, diced peppers, and parsley on a wood table.

Ground Turkey Breakfast Hash: High Protein, One Skillet

A one-skillet ground turkey and potato hash finished with eggs, built to hit 31 grams of protein per serving without any protein powder.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American comfort
Calories: 390
Ingredients Method Notes

Ingredients
  

  • 500 g ground turkey (93% lean)
  • 400 g russet potatoes diced into 1 cm cubes
  • 2 tbsp olive oil
  • 1 yellow onion medium (100 g); diced
  • 1 red bell pepper (120 g); diced
  • 2 cloves garlic minced
  • 1 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 4 eggs large
  • 2 tbsp fresh parsley chopped, optional garnish

Method
 

  1. Dice the potatoes into 1 cm cubes, and dice the onion and bell pepper to a similar size. Mince the garlic.
  2. Heat the olive oil in a 12-inch cast iron skillet over medium heat. Add the potatoes in a single layer, cover, and cook for 8 to 10 minutes, stirring once or twice, until fork-tender and browned on the cut sides.
  3. Add the onion and bell pepper to the skillet. Cook for 3 to 4 minutes, uncovered, until the onion turns translucent.
  4. Push the vegetables to one side and add the ground turkey to the skillet. Break it up with your spoon and cook for 6 to 8 minutes, stirring occasionally, until no pink remains and an instant-read thermometer reads 165 F / 74 C.
  5. Stir the garlic, smoked paprika, cumin, salt, and pepper into the turkey and vegetables. Mix everything together so the spices coat the whole pan.
  6. Use the back of a spoon to make 4 wells in the hash. Crack an egg into each well.
  7. Cover the skillet and cook for 4 to 5 minutes, until the egg whites are fully set and the yolks are still soft in the center. Cook 1 to 2 minutes longer for firmer yolks.
  8. Remove the skillet from the heat, scatter parsley over the top, and serve straight from the pan.

Notes

  • Cook turkey to 165 F / 74 C before adding eggs, check with a thermometer.
  • Cut potatoes to 1 cm cubes for even browning in 8 to 10 minutes.
  • Store the turkey and potato base separately from cooked eggs for best texture.
  • Use a 12-inch skillet so the hash cooks in one layer, not two.