Easy Turkey Potato Skillet
This Easy Turkey Potato Skillet is a quick and satisfying one-pan meal perfect for busy weeknights. It features savory ground turkey, tender potatoes, and flavorful seasonings, all cooked together in a single skillet for minimal cleanup and maximum flavor. Customize with your favorite toppings and enjoy a delicious and budget-friendly meal in under an hour.
Equipment
- Large skillet
- Spoon
- Knife
- Cutting board
- Measuring spoons
- Measuring cups
- Peeler
- Lid for skillet
Ingredients
- 1 tablespoon olive oil
- 1 pound ground turkey
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ¼ teaspoon red pepper flakes optional
- 1 pound potatoes, peeled and diced Yukon Gold or Russet
- 1 cup chicken broth
- ½ cup frozen peas optional
- Salt to taste
- Pepper to taste
- Fresh parsley, chopped for garnish
- Shredded cheese cheddar, Monterey Jack) (optional
- Sour cream or Greek yogurt optional
- Hot sauce optional
Instructions
- Peel and dice the potatoes into roughly half-inch cubes. Chop the onion and mince the garlic.
- Heat the olive oil in a large skillet over medium-high heat.
- Add the ground turkey and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
- Add the chopped onion and minced garlic to the skillet with the cooked turkey. Cook until the onion is softened, about 3-5 minutes.
- Stir in the dried oregano, dried thyme, red pepper flakes (if using), salt, and pepper. Cook for another minute until fragrant.
- Add the diced potatoes and chicken broth to the skillet. Bring to a simmer, then reduce heat to medium-low, cover, and cook until the potatoes are tender, about 15-20 minutes, stirring occasionally to prevent sticking.
- If using frozen peas, stir them in during the last 5 minutes of cooking.
- Ensure the potatoes are fork-tender and the liquid has mostly absorbed. If there's too much liquid, cook uncovered for a few minutes to reduce it.
- Taste and adjust seasonings as needed.
- Garnish with fresh parsley and your favorite toppings like shredded cheese, sour cream, or hot sauce. Serve immediately.
Notes
Choose Yukon Gold or Russet potatoes. Dice potatoes evenly for uniform cooking. Don't overcrowd the skillet if doubling the recipe – cook in batches. Adjust spices to your preference. Add other vegetables like carrots, bell peppers, or zucchini. For a creamier skillet, stir in sour cream, Greek yogurt, or heavy cream at the end. Leftovers can be stored in the refrigerator for 3-4 days. Suitable for meal prep.