This Ground Turkey with Potatoes skillet is weeknight gold: hearty, savory, and ready in about 30 minutes. Everything cooks in one pan with peppers, onions, and warm spices for a cozy, family friendly dinner.
I love how the potatoes soak up all the flavor while the turkey gets deliciously browned and crumbled. It is simple, satisfying, and perfect for busy nights.
Why You’ll Love This Ground Turkey with Potatoes
- One-pan convenience with easy cleanup and bold, homey flavor.
- Budget friendly ingredients you likely have on hand.
- Balanced meal with lean protein, veggies, and hearty potatoes.
- Customizable with spices and add-ins to fit your taste.
- Great for meal prep and leftovers reheat beautifully.
Ground Turkey with Potatoes Ingredients & Substitutions
- 1.25 lb ground turkey (93 percent lean for best flavor; sub 99 percent lean plus 1 tbsp olive oil or use ground chicken or beef)
- 1.5 lb potatoes, diced 1/2 inch (Yukon gold or russet; sub sweet potatoes, cook time may vary)
- 1 medium yellow onion, diced (sub red onion or shallots)
- 1 red bell pepper, diced (sub green pepper or poblano for mild heat)
- 3 cloves garlic, minced (sub 1 tsp garlic powder in a pinch)
- 2 tbsp tomato paste (adds body; sub 1/2 cup crushed tomatoes)
- 1 tsp smoked paprika (sub sweet paprika)
- 1 tsp dried oregano (or Italian seasoning)
- 1/2 tsp ground cumin
- 1/4 tsp crushed red pepper flakes, optional
- 3 tbsp olive oil, divided (or avocado oil)
- 1 cup low sodium chicken broth or water
- 1 tbsp Worcestershire sauce (sub soy sauce, tamari, or coconut aminos)
- 3/4 tsp kosher salt, plus more to taste
- 1/2 tsp black pepper
- 1 cup frozen peas or corn, optional
- Fresh parsley or green onions, chopped
- Lemon wedges, optional for finishing
Step-by-Step Instructions to Make Ground Turkey with Potatoes
Step 1: Prep the vegetables
Dice potatoes into 1/2 inch cubes for quick, even cooking. Finely chop onion and pepper, and mince the garlic. If using peas or corn, keep them handy.
Step 2: Brown the turkey
Heat 1 tbsp olive oil in a large skillet over medium high. Add turkey, 1/2 tsp salt, and black pepper. Cook, breaking into crumbles, until browned and no longer pink, 5 to 7 minutes. Transfer to a plate.
Step 3: Sauté aromatics
Add remaining 2 tbsp olive oil to the skillet. Add onion and bell pepper with a pinch of salt. Cook until softened and lightly golden, 4 to 5 minutes. Stir in tomato paste and cook 1 minute until it darkens slightly and smells sweet. Add garlic, paprika, oregano, cumin, and red pepper flakes; cook 30 seconds.
Step 4: Add potatoes and steam
Add diced potatoes and toss to coat in the flavorful oil. Pour in broth and Worcestershire, scraping up browned bits. Cover and cook over medium, stirring once or twice, until potatoes are just tender, 8 to 10 minutes.
Step 5: Return turkey and reduce
Return the browned turkey to the pan. If using peas or corn, stir them in. Simmer uncovered 3 to 5 minutes to let the liquid reduce and the flavors concentrate. Taste and season with more salt and pepper as needed.
Step 6: Finish and serve
Turn off the heat. Stir in chopped parsley or green onions and a squeeze of lemon for brightness. Serve hot right from the skillet.
Tips for Success
- Cut potatoes small and uniform so they cook quickly and evenly.
- Let the turkey brown undisturbed for a minute to build flavor.
- If the pan looks dry before potatoes are tender, add a splash more broth.
- Season in layers: turkey, vegetables, then finish to taste at the end.
- A squeeze of lemon or a dash of vinegar wakes up the whole dish.
Variations of Ground Turkey with Potatoes
- Smoky chipotle: Add 1 tsp chili powder and 1 tsp chipotle in adobo.
- Greek style: Omit cumin, add extra oregano, olives, and finish with feta.
- Curry twist: Use 2 tsp curry powder and a splash of coconut milk.
- Breakfast hash: Top portions with fried eggs and hot sauce.
- Cheesy comfort: Stir in 1 cup shredded cheddar and let melt.
Serving Suggestions: What to Pair with Ground Turkey with Potatoes
- Crisp green salad with lemon vinaigrette.
- Warm tortillas or crusty bread to scoop up every bite.
- Steamed green beans or roasted broccoli on the side.
- A dollop of Greek yogurt or sour cream and fresh herbs.
- Pickled jalapeños or a splash of hot sauce for heat.
Storage & Reheating Instructions
Cool leftovers, then refrigerate in an airtight container for up to 4 days. Freeze up to 3 months. Thaw overnight in the fridge.
Reheat in a skillet over medium with a splash of broth until hot, 5 to 7 minutes. Microwave in 60 second bursts, stirring between, until warmed through.
Memories Made Around the Table
This skillet started as my quick dinner on a rainy Tuesday, and it became the meal everyone requested the next week. Simple, humble ingredients, big cozy flavor.
FAQs
Can I use sweet potatoes instead of regular potatoes?
Yes. Dice them the same size and start checking doneness at 6 to 8 minutes. They cook a bit faster and bring a natural sweetness.
How do I keep ground turkey from tasting dry?
Use 93 percent lean turkey, brown it well, and let it simmer briefly in the broth and tomato paste. Finishing with lemon adds moisture and brightness.
Is this recipe gluten free and dairy free?
It is naturally dairy free. For gluten free, use tamari or coconut aminos instead of Worcestershire or soy sauce.
Can I double the recipe?
Yes. Use a larger 12 to 14 inch skillet or cook the turkey in batches so it browns instead of steams, then proceed as written.
Final Thoughts
Ground Turkey with Potatoes is the kind of reliable, comforting dinner that turns busy evenings into satisfying ones. Keep the ingredients on hand, and you will always have a delicious plan.
Ground Turkey with Potatoes Skillet
Equipment
- 1 Large skillet with lid
- 1 Wooden spoon or spatula
- 1 Chef's knife
- 1 Cutting Board
- 1 Measuring spoons
- 1 Measuring cup
- 1 Citrus juicer (optional)
Ingredients
Skillet
- 3 tbsp olive oil divided
- 1.25 lb ground turkey 93% lean
- 1.5 lb potatoes diced 1/2 inch (Yukon gold or russet)
- 1 medium yellow onion diced
- 1 red bell pepper diced
- 3 cloves garlic minced
- 2 tbsp tomato paste
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 0.5 tsp ground cumin
- 0.25 tsp crushed red pepper flakes optional
- 1 cup low sodium chicken broth or water
- 1 tbsp Worcestershire sauce or soy sauce, tamari, or coconut aminos
- 0.75 tsp kosher salt plus more to taste
- 0.5 tsp black pepper
- 1 cup frozen peas or corn optional
- Fresh parsley or green onions chopped, for finishing
- Lemon wedges optional for finishing
Instructions
Make the Skillet
- Dice potatoes into 1/2 inch cubes for quick, even cooking. Finely chop onion and pepper, and mince the garlic. If using peas or corn, keep them handy.
- Heat 1 tbsp olive oil in a large skillet over medium high. Add turkey, 1/2 tsp salt, and black pepper. Cook, breaking into crumbles, until browned and no longer pink, 5 to 7 minutes. Transfer to a plate.
- Add remaining 2 tbsp olive oil to the skillet. Add onion and bell pepper with a pinch of salt. Cook until softened and lightly golden, 4 to 5 minutes. Stir in tomato paste and cook 1 minute until it darkens slightly and smells sweet. Add garlic, paprika, oregano, cumin, and red pepper flakes; cook 30 seconds.
- Add diced potatoes and toss to coat in the flavorful oil. Pour in broth and Worcestershire, scraping up browned bits. Cover and cook over medium, stirring once or twice, until potatoes are just tender, 8 to 10 minutes.
- Return the browned turkey to the pan. If using peas or corn, stir them in. Simmer uncovered 3 to 5 minutes to let the liquid reduce and the flavors concentrate. Taste and season with more salt and pepper as needed.
- Turn off the heat. Stir in chopped parsley or green onions and a squeeze of lemon for brightness. Serve hot right from the skillet.