Hearty Ground Turkey and Potatoes Skillet (Print Version)
Simple Ground Turkey and Potatoes skillet recipe. Easy, comforting, and a family favorite for quick weeknight dinners.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Gluten-Free (check broth)
# Ingredients:
→ Main Players
01 -
1 tbsp olive oil
02 -
1 lb (450g) lean ground turkey
03 -
2 medium russet potatoes, peeled and 1/2-inch cubed
04 -
1 medium yellow onion, chopped
05 -
3 cloves garlic, minced
→ Flavor Boosters
06 -
1 cup (240ml) chicken broth
07 -
1 tsp dried thyme
08 -
1 tsp smoked paprika
09 -
1/2 tsp salt (or to taste)
10 -
1/4 tsp black pepper (or to taste)
→ Fresh Finish
11 -
2 tbsp fresh parsley, chopped
→ Optional Extras
12 -
Dollop of sour cream or Greek yogurt for serving
13 -
Shredded cheddar cheese for melting
# Instructions:
01 -
First thing, peel those russet potatoes and chop them into about 1/2-inch cubes. Try to keep them roughly the same size so they cook evenly – this is where I always mess up and end up with some mushy, some crunchy, oops! Give them a good rinse under cold water to remove some starch, then pat them super dry. This step helps them get nice and golden later, trust me.
02 -
Grab a large skillet, my favorite cast iron, and heat a drizzle of olive oil over medium-high. Add your ground turkey, breaking it up with a spoon. Let it get beautifully browned and cooked through, about 5-7 minutes. You want some of those crispy bits forming, that's flavor gold! Drain any excess fat, then transfer the cooked turkey to a separate bowl for a moment, leaving those delicious drippings behind.
03 -
In the same skillet, you'll find some delicious turkey drippings left behind. Add a tiny bit more oil if needed, then toss in your chopped onion. Sauté until it's softened and translucent, about 3-4 minutes. Now, add your minced garlic and cook for just another minute until fragrant. Oh, that smell! Don't let the garlic burn, it gets bitter, I've learned that the hard way, so watch it carefully.
04 -
Return the cooked ground turkey to the skillet with the onions and garlic. Add your dried potatoes, smoked paprika, dried thyme, a good pinch of salt, and a generous grind of black pepper. Stir everything together gently, making sure those potatoes are coated in all that lovely seasoning. This is where the dish starts to really smell amazing, honestly! It's all coming together.
05 -
Pour in the chicken broth. Give it a good stir, making sure nothing is sticking to the bottom. Bring the mixture to a simmer, then reduce the heat to medium-low, cover the skillet, and let it cook for about 15-20 minutes. You want those potatoes to be fork-tender. Check them every now and then; if it gets too dry, a splash more broth won't hurt, I've done it plenty of times.
06 -
Once the potatoes are tender, remove the lid. If there's too much liquid, crank the heat up slightly and let it reduce for a few minutes. Taste and adjust seasonings – maybe a little more salt or pepper? Stir in your fresh chopped parsley. Ladle generous portions into bowls and enjoy this comforting skillet meal. It's so simple, but so satisfying, you'll see!
# Notes:
01 -
Don't overcrowd the skillet, or your potatoes will steam instead of getting those lovely golden edges.
02 -
Leftovers are great, but the potatoes can get a little soft when reheated, so stovetop is best.
03 -
Sweet potatoes work if you're feeling adventurous, but they'll give a slightly different, sweeter flavor profile.
04 -
A dollop of sour cream or Greek yogurt on top adds a wonderful creamy tang to each serving!
# Equipment Needed:
01 -
Large skillet (preferably cast iron)
02 -
cutting board
03 -
sharp knife
04 -
measuring cups and spoons
# Nutrition (Per Serving):
Calories: 350-400 kcal
Total Fat: 15-20g
Total Carbohydrate: 30-35g
Protein: 30-35g