It's Monday, October 20th, and fall is finally making an appearance here in Austin. The evenings have a real crispness, and my kitchen has officially shifted into full-on comfort food mode. But on a busy weeknight, I just don't have hours to spend. This Ground Turkey and Potato Skillet is my absolute go-to - just like this Easy Chicken Fajita Casserole when I need a low-effort, high-reward dinner that everyone loves.
It's a hearty, healthy, one-pan meal that's packed with savory, smoky flavors. It's the kind of dinner that feels substantial and cozy, yet comes together in about 30 minutes flat. I like to serve it with a side of Autumn Apple Feta Salad for freshness and finish the evening with something like Salted Caramel Apple Crumble Bars - the ultimate sweet-and-salty fall treat.
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Tested in my Austin kitchen: The secret to this being a true 30-minute meal is dicing the potatoes small (a ½-inch cube or smaller). This ensures they become perfectly tender in the skillet just as the turkey is browned and the flavours meld. Don't go any larger!
A Simple, Savory One-Pan Meal
This recipe is all about ease and flavour. It uses lean ground turkey, hearty potatoes, and a few aromatics to create a rustic hash that's incredibly satisfying. By cooking everything in one pan, the potatoes absorb all the savoury flavours from the turkey and the spices. It's a healthy, budget-friendly meal that my whole family loves.
Why You'll Love This Recipe
- One-Pan Wonder: Everything cooks in a single skillet, which means cleanup is an absolute breeze.
- Fast & Easy: A perfect, nutritious dinner that's on the table in about 35 minutes from start to finish.
- Healthy & Hearty: Packed with lean ground turkey, potatoes, and fresh bell peppers for a filling, balanced meal.
- Cozy, Smoky Flavour: The combination of smoked paprika, thyme, and garlic creates a delicious, savory flavour profile.
Ingredients
Here's what you'll need for this simple and delicious skillet. For the full list with precise measurements, see the recipe card at the end of the post!
For the Skillet
- Ground Turkey: 1 lb of 93/7 lean ground turkey is my preference. 99% lean will also work, but it will be slightly drier.
- Potatoes: 4 medium Yukon Gold or red potatoes. These waxy potatoes hold their shape beautifully in a hash and don't require peeling.
- Olive Oil: A tablespoon of extra-virgin olive oil.
- Aromatics: One yellow onion and two garlic cloves.
- Bell Pepper: One red bell pepper adds a great crunch and sweet contrast (green or yellow work too!).
- Spices: Smoked paprika (the star!), dried thyme, salt, and pepper.
- Herbs: Fresh flat-leaf parsley for finishing.
- Optional Heat: A pinch of red chili flakes.
How to Make Ground Turkey with Potatoes
This is a simple, straightforward sauté. The most important part is dicing your potatoes small enough before you begin!
Step 1: Sauté Aromatics and Potatoes
First, I heat the olive oil in a 12-inch cast-iron skillet (or any large skillet) over medium heat. Once it's warm, I add the chopped onion and sauté for 2-3 minutes until it just starts to soften. I follow that with the minced garlic and cook for about 30 seconds more, just until it's fragrant.
Next, I stir in the small-diced potatoes and the chopped bell pepper. I let these cook for about 10 minutes, stirring only occasionally. It's tempting to mess with them, but letting them sit on the hot pan is what develops that nice golden-brown crust.
Step 2: Cook Ground Turkey
Now, I push the vegetables to the sides of the skillet, creating an open space in the center. I add the ground turkey to this hot spot. I let it sit undisturbed for 2-3 minutes to get a good sear, then I start breaking it apart with a wooden spoon. I continue cooking until the turkey is browned and no pink remains.
Step 3: Season and Finish
Once the turkey is cooked, I sprinkle in the seasonings: the smoked paprika, dried thyme, salt, pepper, and the red chili flakes (if I'm using them). The smoked paprika (my favourite is a Spanish Pimentón de la Vera) adds a smoky depth that, as food experts at Bon Appétit note, regular paprika just can't match.
I mix everything together in the pan-the turkey, the veggies, the spices-and let it cook for another 5-7 minutes. This is when the magic happens: the spices "toast," the flavours all meld, and the potatoes should become perfectly fork-tender.
Step 4: Garnish and Serve
I remove the skillet from the heat and stir in the fresh, chopped parsley. This final hit of freshness brightens up all the smoky, savory flavours. I serve it hot, straight from the pan.
Common Mistakes to Avoid
- Cutting Potatoes Too Big: This is the most common pitfall. If your potato cubes are too large (1-inch or bigger), they won't cook through in the time allotted, leaving you with crunchy, raw centers. Stick to a ½-inch dice.
- Stirring Potatoes Too Often: Don't constantly stir the potatoes. Letting them sit untouched on the hot pan (in Step 1) is what allows them to develop that delicious, golden-brown crust.
- Crowding the Pan: Using a pan that's too small will cause the ingredients to steam instead of sauté, making everything soggy. A large, 12-inch skillet is ideal.
Tips and Tricks for Success
- Use Waxy Potatoes: I always use Yukon Gold or red potatoes for this skillet. Unlike starchy Russets (which are better for mashing), these waxy potatoes hold their shape perfectly and won't fall apart into mush.
- Prep Your Veggies First: This dish cooks very quickly, so I make sure to have my onion, garlic, bell pepper, and potatoes all diced and ready to go before I even turn on the heat.
- Get a Good Sear: Don't be afraid to let the turkey and potatoes brown! That caramelization is where all the best flavour comes from.
- Fresh Parsley is Key: The final stir-in of fresh parsley (or fresh cilantro) is not just for looks; it adds a crucial burst of freshness that cuts through the richness of the dish.
Variations
This recipe is a fantastic base for whatever you have in the fridge!
- Make it Cheesy: Stir in 1 cup of shredded sharp cheddar or pepper jack cheese at the very end, just until it melts.
- Different Meat: Ground chicken, ground beef (85/15), or even spicy chorizo would be a delicious substitute for the turkey.
- Add Greens: Fold in 3-4 large handfuls of fresh baby spinach or chopped kale at the very end with the parsley; the residual heat will wilt it down perfectly.
- Spicy Version: Add a finely diced jalapeño along with the bell pepper for a real kick.
- Sweet Potato Swap: This is one of my favourites-use 1-2 medium sweet potatoes (diced small) instead of the waxy potatoes.
How to Serve
This skillet is a perfect one-pan meal, but it's also fantastic as a base for other dishes.
- I love serving it in a bowl topped with a runny fried egg, sliced avocado, and a dollop of sour cream or Greek yogurt.
- It makes the most amazing, hearty filling for breakfast burritos the next day.
- Serve it alongside some warm cornbread or crusty bread to sop up all the delicious pan juices.
Make Ahead and Storage
This is a great recipe for meal prep!
- Make Ahead: You can chop all the vegetables (onion, garlic, pepper) 1-2 days in advance. To prep the potatoes, dice them and store them in a bowl of cold water in the fridge to prevent them from browning.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing: This skillet freezes surprisingly well. Store in a freezer-safe container for up to 3 months. Thaw overnight in the fridge.
- Reheating: The best way to reheat is in a hot, lightly oiled skillet, which helps re-crisp the potatoes. You can also use the microwave, but the texture will be softer.
Recipe Notes / What I Learned
The first time I made a hash like this, I used regular (sweet) paprika, and it was just... fine. The day I switched to smoked paprika, the recipe completely changed for me. It adds a smoky, savory depth that makes the dish taste like it has been simmering for hours or cooked over a campfire. It's one spice swap I insist on for this recipe!
Nutrition Snapshot
Estimated Nutrition Per Serving (⅕th of recipe): ~390 calories · 30g protein · 32g carbs · 16g fat (This is an approximation and can vary based on the leanness of your turkey and the size of your potatoes.)
Ground Turkey with Potatoes
Equipment
- Large skillet
- Spoon or Spatula
Ingredients
Group: Ingredients
- 1 lb ground turkey
- 4 medium potatoes diced
- 1 tablespoon olive oil
- 1 onion chopped
- 2 cloves garlic minced
- 1 bell pepper chopped
- 1 teaspoon smoked paprika
- ½ teaspoon dried thyme
- Salt and pepper to taste
- ¼ cup fresh parsley chopped
- ¼ teaspoon red chili flakes optional for heat
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add chopped onion and garlic; sauté for 2-3 minutes until fragrant.
- Stir in diced potatoes and bell pepper; cook for 10 minutes, stirring occasionally.
- Push the vegetables to the side and add ground turkey to the pan. Cook until browned and cooked through, breaking it apart with a spoon.
- Sprinkle in smoked paprika, thyme, salt, pepper, and red chili flakes if using. Mix everything together and cook for another 5-7 minutes, or until the potatoes are tender.
- Remove from heat, stir in fresh parsley, and serve hot.
Nutrition
FAQs
Do I have to peel the potatoes?
Not at all! If you use thin-skinned potatoes like Yukon Golds or red potatoes, I actually prefer to leave the skins on. It adds texture, nutrients, and saves you a prep step. Just scrub them well before dicing.
Can I use sweet potatoes instead?
Yes, absolutely! Sweet potatoes are a fantastic substitute. Dice them to the same ½-inch size. They might cook a minute or two faster, so just keep an eye on them.
Can I make this in the oven instead of a skillet?
Yes, this works great as a sheet pan meal. Toss all the ingredients (raw turkey, diced potatoes, veggies, oil, spices) together on a large, parchment-lined baking sheet. Roast at 425°F (220°C) for 25-30 minutes, stirring halfway through, until the potatoes are tender and the turkey is fully cooked.
