Name: Turkey Potato Hash
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 3
Cuisine: American
Ingredients: 1.5 lb bag Something Blue Creamer Potatoes, cubed (quartered works, but I went a size smaller.); 1 lb extra lean ground turkey; 1/4 cup butter; 1 onion, diced; 1/2 red pepper, chopped; 1/2 yellow pepper, chopped; 1/2 orange pepper, chopped; 3 garlic cloves, minced; 1 tsp. paprika; 1 tsp. dried oregano; 1/4 tsp. dried thyme; 3 large eggs; Fresh oregano and chives for garnish if desired

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Easter has come and gone, and now it is all about light, spring recipes! This turkey potato hash is perfect for Mother's or Father's Day and is so easy to customize!

This is a sponsored post. I was fortunate enough to receive products and/or monetary compensation from The Little Potato Company. Though products were received, all opinions are my own and I would not recommend a product that I did not enjoy.

I hope everyone enjoyed their holiday!

I'm back today with The Little Potato Company and I am once again using their Something Blue varietal.

Turkey Potato Hash in pan and on white plate on blue table with fork, spoon, coffe, milk, sugar, scattered potatoes

There are many reasons why I chose this varietal for my turkey potato hash recipe. Their buttery texture pairs perfectly with the ground meat and veggies. They are also a great source of potassium and daily fiber (perfect way to start the day!) But I was definitely thinking about appearance with this turkey potato hash and thought their beautiful blue skin, paired with their yellow flesh would contrast so nicely with the other ingredients!

Now, besides being relatively healthy and gluten-free, this recipe is great for feeding a crowd. You can see why I was thinking about Mother's Day and Father's Day! Fry up the dish and when ready to serve, add the eggs and bake. My husband has been on a potato hash kick lately so he would be more than happy to wake up to this on his day 🙂

Turkey Potato Hash on white plate with fork, pan with same dish in the background

As of late I've turned things around on my blog and decided to make things I want to make. So if that means long, gourmet meals, so be it. However, I do realize many people want easy recipes. While that is not my thing (most of the time,) I do want to keep everyone happy 🙂 So for my Little Potato Company posts I am going to try and stay as simple as possible. Meaning whole or halved potatoes, simple ingredients, and no over-the-top cook times.

Turkey Potato Hash on pan with green spatula, on white plate next to fork, scattered potatoes on blue table, coffle, spoon, milk, sugar

And why not start with this turkey potato hash?! I do believe a good, crispy potato texture can only be achieved by cooking your potatoes twice so I still recommend boiling the potatoes first until fork-tender and then crisping them up. That one extra step will be worth it.

📖 Recipe

Turkey Potato Hash

Yield: 3

Prep Time: 15 minutes

Cook Time: 55 minutes

Total Time: 1 hour 10 minutes

A little bit of extra work pre-boiling the potatoes, but so worth it!

Ingredients

1.5 lb bag Something Blue Creamer Potatoes, cubed (quartered works, but I went a size smaller.)
1 lb extra lean ground turkey
¼ cup butter
1 onion, diced
½ red pepper, chopped
½ yellow pepper, chopped
½ orange pepper, chopped
3 garlic cloves, minced
1 tsp. paprika
1 tsp. dried oregano
¼ tsp. dried thyme
3 large eggs
Fresh oregano and chives for garnish if desired

Instructions

Bring a large pot of salted water and cubed potatoes to a boil. Cook until fork-tender, about 5-8 minutes. Drain, run under cool water, and set aside.

Hash

Add ground beef to large frying pan over medium-high heat. Cook until browned, about 8-10 minutes. Drain excess grease if necessary and season with salt and pepper. Remove meat and return pan to stove-top.
Melt butter. Once bubbling, stir in potatoes, salt, and pepper. Cook, stirring occasionally, until browned, about 15-20 minutes. Remove from pan.
Stir in onion. Cook for a few minutes, or until translucent. Add peppers. Cook for another 4-5 minutes. Stir in garlic: cook until aromatic.
Return potatoes and turkey to pan. Season with salt, pepper, paprika, oregano, and thyme. Stir well.
Preheat oven to 375F.
Create 3 wells. Crack an egg into each well. Transfer immediately to oven and cook for 5 minutes, or until egg whites are solid but egg yolk is soft.
Garnish with fresh oregano and chives if desired. Serve immediately.

Notes

Use an oven-safe pan so you can transfer the dish from stove-top to oven during the egg-cooking stage.

Cook-time for potatoes will vary depending on thickness.

Nutrition Information:

Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 736Total Fat: 40gSaturated Fat: 27gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 334mgSodium: 414mgCarbohydrates: 39gFiber: 3gSugar: 4gProtein: 59g

I'll be back next week with a new recipe. Until then, we will be redoing our floors (yay! No, I am not impressed but it must be done.) I'll be updating some old posts so you have that to look forward to.