Ground Turkey and Potato Skillet Recipe

This ground turkey and potato skillet combines browned turkey, tender potatoes, bell pepper, and savory spices in one pan. It makes a hearty, flexible weeknight dinner, with the potatoes cooking right in the skillet so they pick up flavor without needing a separate pot.

Ingredients

1 tablespoon olive oil (15 ml), for browning the turkey
1 pound lean ground turkey (450 g)
1 teaspoon fine salt (5 g), divided, plus more to taste
½ teaspoon black pepper (1 g)
1 tablespoon olive oil (15 ml), for the vegetables and potatoes
1 medium yellow onion, finely diced (about 1 cup or 150 g)
1 medium red bell pepper, seeded and diced (about 1 cup or 150 g)
2 cloves garlic, minced (about 2 teaspoons or 6 g)
1½ pounds Yukon Gold potatoes, cut into ½-inch cubes (680 g; about 4 cups)
1 teaspoon smoked paprika (2 g)
½ teaspoon ground cumin (1 g)
½ teaspoon dried oregano (0.5 g)
½ cup low-sodium chicken broth (120 ml)
1 tablespoon tomato paste (16 g)
½ cup shredded cheddar cheese (about 55 g), optional
2 tablespoons chopped fresh parsley (8 g), for serving
1 teaspoon apple cider vinegar (5 ml), optional, to brighten the finished skillet

Instructions

Prepare the ingredients. Dice the onion and bell pepper, mince the garlic, and cut the potatoes into even ½-inch cubes. Keeping the potato pieces close in size helps them soften at the same pace. Measure the broth, tomato paste, and seasonings before you start cooking; the skillet moves quickly once the potatoes are tender.
Brown the turkey. Heat a large, deep 12-inch skillet over medium-high heat and add 1 tablespoon of olive oil. Add the ground turkey, ½ teaspoon of the salt, and the black pepper. Break the meat into small crumbles with a wooden spoon and cook for about 7 minutes, stirring occasionally, until browned and cooked through. Check the thickest clumps with a food thermometer: USDA FSIS lists 160°F (71°C) as the safe minimum internal temperature for ground meat. Transfer the cooked turkey to a clean plate or bowl.
Soften the aromatics. Reduce the heat to medium and add the remaining tablespoon of olive oil to the same skillet. Stir in the onion and bell pepper and cook for about 3 minutes, scraping up browned bits from the pan, until the onion begins to soften. Add the garlic, paprika, cumin, and oregano. Stir for 30 seconds, just until fragrant; garlic can turn bitter if it browns too much.
Cook the potatoes. Add the cubed potatoes, tomato paste, and remaining ½ teaspoon salt. Stir so the potatoes are coated with the oil and spices. Pour in the broth and scrape the bottom of the pan once more. Cover the skillet, reduce the heat to medium-low, and cook for 15 minutes, stirring once around the halfway point. The potatoes should be nearly tender when pierced with a fork. If the pan looks dry before they soften, add 1 to 2 tablespoons of water or broth and cover again.
Finish the skillet. Return the cooked turkey and any juices on the plate to the skillet. Stir gently, cover, and cook for 3 minutes, until the turkey is piping hot and the potatoes are fork-tender. If you are adding cheddar, scatter it over the top, cover for about 1 minute to melt, then remove the pan from the heat. Stir in the cider vinegar, if using, and taste for salt and pepper.
Serve. Sprinkle with parsley and bring the skillet to the table while hot. If the potatoes are not quite tender after the stated cooking time, keep the pan covered and cook in 2-minute increments, checking before adding more liquid. Potato variety, cube size, and the pan’s lid fit can all affect how quickly they soften.

Tips

Cut the potatoes evenly. Half-inch cubes cook through in the covered skillet in about 15 minutes. Larger chunks take longer and may leave the smaller pieces overcooked by the time the centers soften. Yukon Gold potatoes hold their shape while becoming creamy inside; russets work too but are more likely to break apart as you stir.
Use a wide skillet and avoid crowding. A 12-inch skillet gives the turkey room to brown instead of steam. If your pan is smaller, brown the turkey in two batches. A lid is useful for the potato step; if you do not have one, use a snug baking sheet or foil, carefully avoiding steam when you uncover the pan.
Adjust the liquid rather than flooding the pan. The broth should help steam the potatoes, not leave them swimming. Add a tablespoon or two more only if the pan dries before the potatoes are tender. If there is extra liquid at the end, uncover the pan and simmer briefly, stirring gently.
Season in layers and check with a thermometer. Salt the turkey and potatoes separately, then taste at the end because broth and cheese can vary in saltiness. Ground turkey can look browned before it has reached a safe temperature, so use a food thermometer rather than judging doneness by color alone.

Serving Suggestions

Serve the skillet as a complete main dish, with a crisp green salad or a simple side of steamed green beans, broccoli, or peas. A spoonful of plain yogurt or sour cream adds a cool, creamy contrast to the warm spices; sliced scallions, chopped parsley, or a little hot sauce make easy finishing options. For a more substantial meal, offer warm tortillas or crusty bread to scoop up any flavorful bits left in the pan.

If you are serving a crowd, put the skillet on a trivet and let everyone add toppings at the table. Keep delicate toppings such as herbs, yogurt, or avocado separate until serving so they stay fresh. A squeeze of lemon can stand in for the optional cider vinegar, while a small bowl of pickled jalapeños or mild salsa gives diners a choice of extra heat and acidity.

Variations

Make it Tex-Mex inspired: Replace the oregano with ½ teaspoon (1 g) of chili powder and add ½ cup (85 g) drained canned black beans during the final 3 minutes. Top with cheddar, cilantro instead of parsley, and salsa. The beans add substance, so use a little less turkey if you prefer the original meat-to-potato balance.

Use different vegetables: Swap the red pepper for a chopped poblano, or add 1 cup (150 g) of sliced mushrooms with the onion. Frozen corn or peas are best stirred in near the end so they warm through without becoming soft. If using a watery vegetable such as zucchini, cook it separately or add it only for the final few minutes to keep the skillet from becoming wet.

Change the seasoning: For a more herb-forward flavor, use sweet paprika instead of smoked paprika and add ½ teaspoon (1 g) dried thyme. For gentle heat, add a pinch of red pepper flakes with the garlic. You can use ground chicken in place of turkey, but check it with a thermometer too and cook it to 165°F (74°C), the USDA FSIS safe minimum for poultry.

Make it dairy-free: Simply leave out the cheddar; the skillet is still satisfying without it. For a different finish, drizzle with a little olive oil and add extra parsley or scallions. If you want a cheesy topping, choose a dairy-free shredded alternative and follow its package guidance for melting, since products vary.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking. Transfer them to a shallow airtight container so they cool promptly, and keep them refrigerated for 3 to 4 days. The potatoes may firm up as they chill, which is normal. For longer storage, freeze portions in a freezer-safe container for up to 2 months for best quality; thaw overnight in the refrigerator before reheating. The potatoes can soften a little after freezing, but the flavor remains good.

Reheat an individual portion in the microwave, covered loosely, stirring once during heating. On the stovetop, add the portion to a small skillet with 1 or 2 tablespoons of water or broth, cover, and warm over medium-low heat, stirring occasionally. Reheat leftovers to 165°F (74°C), checking the center with a food thermometer. Avoid repeatedly cooling and reheating the full batch; warm only the amount you plan to eat.

Frequently Asked Questions

Can I use frozen diced potatoes?

Yes. Frozen diced potatoes can work, but they often release more moisture and may be softer than freshly cut Yukon Gold potatoes. Add them directly from frozen and start checking for tenderness a few minutes earlier than you would with fresh potatoes. If the skillet looks watery, uncover it near the end and let excess moisture evaporate before adding the turkey back.

Can I make this recipe with ground turkey breast?

Yes, ground turkey breast is a suitable substitute, though it is leaner and can dry out more easily. Use the same quantity and keep the browning time focused on cooking rather than trying to develop a very dark crust. The broth and covered potato step help keep the finished skillet moist. Confirm the turkey reaches 160°F (71°C) with a food thermometer.

Why are my potatoes still hard?

They may be cut larger than ½ inch, the lid may not be trapping enough steam, or the heat may be too low to maintain a gentle simmer. Add a tablespoon or two of broth or water, cover the skillet, and cook for another 2 minutes before checking again. Repeat as needed; do not turn the heat very high, since the bottom can scorch before the centers soften.

Can I prepare the ingredients ahead?

You can dice the onion and pepper and measure the dry seasonings up to a day ahead, storing them covered in the refrigerator. Cut potatoes closer to cooking time if possible; if you need to cut them earlier, keep them submerged in cold water in the refrigerator, then drain and dry them well before they go into the hot pan. Do not leave cut potatoes soaking at room temperature.

Is this recipe spicy?

No. Smoked paprika and cumin give the skillet savory, gently smoky flavor rather than strong heat. To keep it mild, omit the optional red pepper flakes in the variation and serve hot sauce on the side. For more heat, add a pinch of chili flakes with the garlic or finish individual portions with sliced fresh chile.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).