Heat olive oil in a large cast iron skillet over medium heat. Add potatoes and season with basil, rosemary, salt, and pepper, to taste. Cover cast iron with a tight-fitting lid and cook until almost crispy, about 10 minutes.
Use a cast iron skillet to create this Italian-inspired crispy potato hash.
Servings and Ingredients
|2 tbsp. Gustare Vita olive oil|
|5 medium baby red potatoes, scrubbed and sliced|
|½ tsp. Hy-Vee dried basil|
|¼ tsp. fresh rosemary, finely chopped|
|Kosher salt, to taste|
|Hy-Vee ground black pepper, to taste|
|4 oz. Jennie-O extra lean ground turkey|
|1 medium onion, chopped|
|½ c. sliced baby Bella mushrooms|
|5 mini sweet peppers, sliced|
|10 grape tomatoes, halved|
|1 c. fresh spinach, chopped|
|5 Eggland's Best large eggs|
|Romano cheese, shredded, for serving|
Things To Grab
- Large cast iron skillet with tight-fitting lid
- Large skillet
- Meat thermometer
Meanwhile, in a separate skillet, saute ground turkey breaking up large chunks as necessary. Cook 5 to 10 minutes, or until internal temperature reaches 165 degrees.
Add onions, mushrooms, peppers, tomatoes, and spinach to the potato mixture. Cook until vegetables are tender and potatoes are golden brown and crispy, about 5 to 7 minutes. Add ground turkey to vegetable mixture.
Make 5 wells in potato mixture; crack eggs into wells. Cover skillet with a tight-fitting lid and cook until egg yolks begin to thicken, about 4 to 5 minutes. Remove lid and sprinkle skillet with Romano cheese, if desired. Serve immediately.
Amounts Per Serving
- Total Fat: 12g
- Cholesterol: 200mg
- Sodium: 140mg
- Total Carbohydrates: 40g
- Protein: 16g
Chef Travis Myers, Hy-Vee Silvis