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A delicious plate of Ground Turkey With Potatoes, perfect for a hearty and healthy meal.

Easy Ground Turkey and Potatoes Skillet

This Ground Turkey and Potatoes recipe is a quick, easy, and budget-friendly meal perfect for weeknights. It's a versatile one-pan wonder packed with protein and flavor, easily customizable with your favorite vegetables and seasonings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound ground turkey 93% lean or leaner
  • 2 pounds potatoes, Yukon Gold or red, diced into ½-inch cubes
  • 1 medium onion, chopped
  • 2-3 cloves garlic, minced
  • 2 tablespoons olive oil
  • ½ cup chicken broth or vegetable broth
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • Optional: Bell peppers, chopped
  • Optional: Frozen peas
  • Optional: Shredded cheese
  • Optional: Fresh herbs parsley, chives

Equipment

  • Large skillet or Dutch oven
  • cutting board
  • knife
  • Measuring spoons
  • Measuring cups
  • spatula or wooden spoon
  • fork
  • Lid for skillet or Dutch oven

Method
 

  1. Dice potatoes into ½-inch cubes. Chop onion and mince garlic.
  2. Heat olive oil in a large skillet or Dutch oven over medium-high heat.
  3. Add ground turkey and cook, breaking it up with a spoon, until browned and no longer pink. Drain off any excess grease.
  4. Add chopped onion and minced garlic to the skillet with the ground turkey. Cook, stirring occasionally, until onion is softened and translucent, about 3-5 minutes.
  5. Add diced potatoes, salt, pepper, paprika, garlic powder, and onion powder to the skillet. Stir to combine.
  6. Pour in chicken broth. Bring to a simmer, then reduce heat to low, cover, and cook for about 15-20 minutes, or until potatoes are tender when pierced with a fork. Stir occasionally and add more broth if needed.
  7. If using, add optional vegetables like bell peppers or frozen peas during the last 5-10 minutes of cooking, until heated through and tender.
  8. Remove from heat. If desired, sprinkle with shredded cheese and fresh herbs before serving. Serve hot.

Notes

Choose Yukon Gold or red potatoes for best results. Don't overcrowd the skillet; cook in batches if necessary. Season generously and adjust to your liking. Add red pepper flakes or hot sauce for heat. Top with sour cream, Greek yogurt, salsa, avocado, or a fried egg. For creamier texture stir in a splash of cream or milk during the last few minutes of cooking. Leftovers can be stored in the refrigerator for up to 3-4 days and reheated in a skillet or microwave.