Ground Turkey Hash: Easy One-Skillet Dinner
Ground Turkey Hash is a high-protein, low-fat, and versatile dish that can be served as a main course, with eggs for breakfast or brunch, or in tacos.
Equipment
10-inch non-stick skillet
Instant-read thermometer
Wooden spoon or spatula
Cutting Board
Chef’s Knife
Box grater or Microplane (for Parmesan)
Ingredients
- 1 can non-stick cooking spray
½ pound ground turkey - minced turkey, 225g
1 cup white onion - chopped, 150g
½ medium red pepper (red capsicum) - chopped, about 75g / 2.6oz (red capsicum)- 2 cups hash browns - thawed, 280g
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon dried sage
½ teaspoon dried thyme
½ teaspoon ground black pepper - coarse grind
2 tablespoons parmesan cheese - freshly grated, 15g
1 medium egg - sunny-side-up (optional)
Instructions
- Spray a 10-inch non-stick skillet with non-stick cooking spray and place over medium heat.1 can non-stick cooking spray
- Add the ground turkey to the skillet and cook over medium heat, breaking it into small crumbles with a wooden spoon, until no pink remains and the internal temperature reaches 165°F / 74°C (about 5–7 minutes). Do not crowd the pan — let the turkey brown rather than steam.½ pound ground turkey
- Add the chopped onion and red bell pepper to the skillet. Cook, stirring occasionally, until the onion is soft and translucent (about 3–4 minutes).1 cup white onion, ½ medium red pepper (red capsicum)
- Add the thawed hash browns and spread them into an even layer. Cook undisturbed for 3 minutes to allow the bottom to crisp, then stir and cook for an additional 1–2 minutes until warmed through and golden in spots.2 cups hash browns
- Sprinkle the onion powder, garlic powder, dried sage, dried thyme, and black pepper over the hash. Stir well to distribute the seasonings evenly.1 teaspoon onion powder, 1 teaspoon garlic powder, ½ teaspoon dried sage, ½ teaspoon dried thyme, ½ teaspoon ground black pepper
- Remove the skillet from the heat. Divide the hash between two plates and top each serving with freshly grated parmesan cheese. For a heartier meal, add a sunny-side-up egg on top.2 tablespoons parmesan cheese, 1 medium egg
Notes
Storage: Cool completely and refrigerate in an airtight container for up to 3 days. Store cooked turkey and vegetables separately from hash browns if meal prepping — the potatoes hold their texture much better.
Freezer-friendly: Portion into flat zip-lock bags and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: Reheat in a skillet over medium heat for 4–5 minutes, stirring occasionally. Avoid the microwave if you want the potatoes to stay crisp.
Substitution: Swap frozen hash browns for 1 medium russet potato, freshly grated and squeezed dry in a clean towel — add 2–3 extra minutes of cook time.
Pro tip: Let the hash browns sit undisturbed for a full 3 minutes after adding them to the skillet. This creates a golden, crispy bottom layer that elevates the entire dish.
Nutrition note: Nutrition values include the optional egg. If omitting the egg, expect approximately 30 fewer calories and 5g less fat per serving.
Nutrition
Serving: 1servingCalories: 406kcalCarbohydrates: 50gProtein: 37gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.03gCholesterol: 149mgSodium: 229mgPotassium: 1189mgFiber: 5gSugar: 5gVitamin A: 1137IUVitamin C: 62mgCalcium: 114mgIron: 4mg
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