Ground Turkey with Potatoes Skillet

ByDeShawn Ellis
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SPREAD LOVE

Why Make This Recipe

Ground Turkey with Potatoes is a simple, nourishing dish that brings comfort to mealtime. It’s made with ingredients that are easy to find and put together in one skillet, making cleanup a breeze. The combination of savory turkey, tender potatoes, and bright peas creates a delightful balance of flavors and textures. It’s perfect for busy weeknights or when you want a hearty meal without a lot of fuss.

How to Make Ground Turkey with Potatoes

Ingredients:

  • 1 lb (450g) ground turkey
  • 2 tbsp olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 2 cups diced potatoes
  • 1 cup frozen peas
  • 1 tsp ground cumin
  • 1/2 tsp paprika
  • Salt and pepper, to taste
  • 1/4 cup chopped fresh cilantro (optional)

Directions:

  1. Sauté the Aromatics: Heat olive oil in a large skillet over medium heat. When the oil shimmers, add the chopped onion. Stir occasionally until it softens and turns translucent—about 5 minutes. Add the minced garlic, stirring for about 1 minute until it becomes fragrant.

  2. Brown the Turkey: Crumble the ground turkey into the skillet. Use your spatula to break it up as it cooks. In about 7 to 10 minutes, it will turn from pink to golden-brown. This is where the dish starts to come together. Sprinkle in the cumin, paprika, salt, and pepper, mixing well so that the turkey is seasoned evenly.

  3. Add the Potatoes: Stir in the diced potatoes, ensuring they are evenly distributed. Cover the skillet and cook, stirring every few minutes until the potatoes are tender—about 15 minutes. The potatoes will absorb the savory juices from the turkey, becoming deliciously flavorful.

  4. Toss in the Peas: Add the frozen peas to the skillet and stir them in gently. Let everything cook for another 5 minutes until the peas are warmed through. Their vibrant color adds a nice touch to the dish.

  5. Garnish and Serve: If you enjoy fresh herbs, sprinkle chopped cilantro over the top right before serving. Ladle the hearty turkey and potatoes into bowls and serve warm. You might enjoy it with a slice of crusty bread or over fluffy rice for an extra cozy meal.

How to Serve Ground Turkey with Potatoes

Ground Turkey with Potatoes makes for a satisfying main dish. You can serve it on its own or pair it with a side salad for a balanced meal. For an added treat, some like to enjoy it over rice or with bread to soak up the delicious juices.

How to Store Ground Turkey with Potatoes

If you have leftovers, let the dish cool down before transferring it to an airtight container. It can stay in the refrigerator for up to 3-4 days. When you want to eat it again, simply reheat it on the stovetop or in the microwave until warmed through.

Tips to Make Ground Turkey with Potatoes

  • Cut Potatoes Evenly: Make sure to dice the potatoes into similar sizes for even cooking.
  • Adjust Seasoning: Feel free to adjust the spices to your taste. You can use more cumin or add a pinch of chili powder for a bit of heat.
  • Add Extra Veggies: If you want to sneak in more vegetables, you can add diced carrots or bell peppers.

Variation

You can easily customize this dish by using different proteins, such as ground chicken or beef. To make it vegetarian, substitute the ground turkey with lentils or chickpeas.

FAQs

Can I use fresh peas instead of frozen?
Yes, you can use fresh peas, but add them in just a few minutes before the dish is done to avoid overcooking.

Is this recipe gluten-free?
Yes, all the ingredients in this recipe are gluten-free, making it a great option for those with gluten sensitivities.

How can I make this dish spicy?
For some heat, add red pepper flakes or diced jalapeños when you sauté the onions. Adjust according to your heat preference!

Enjoy your wholesome and easy-to-make Ground Turkey with Potatoes!

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Ground Turkey with Potatoes

  • Author: admin
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten-Free
Print Recipe

Description

A simple and nourishing dish made with ground turkey, tender potatoes, and bright peas, perfect for busy weeknights.

Ingredients

Scale
  • 1 lb (450g) ground turkey
  • 2 tbsp olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 2 cups diced potatoes
  • 1 cup frozen peas
  • 1 tsp ground cumin
  • 1/2 tsp paprika
  • Salt and pepper, to taste
  • 1/4 cup chopped fresh cilantro (optional)

Instructions

  1. Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Add minced garlic and cook until fragrant, about 1 minute.
  2. Crumble ground turkey into the skillet and cook until golden-brown, 7 to 10 minutes. Season with cumin, paprika, salt, and pepper.
  3. Stir in diced potatoes, cover, and cook until tender, about 15 minutes, stirring occasionally.
  4. Add frozen peas and cook for another 5 minutes until warmed through.
  5. Garnish with chopped cilantro before serving. Serve warm, optionally over rice or with bread.

Notes

For an added treat, serve with a side salad. Store leftovers in an airtight container in the refrigerator for up to 3-4 days.

  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Sautéing
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 450
  • Sugar: 3g
  • Sodium: 350mg
  • Fat: 18g
  • Saturated Fat: 3g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 42g
  • Fiber: 4g
  • Protein: 30g
  • Cholesterol: 80mg

Keywords: ground turkey, potatoes, easy dinner, weeknight meal, gluten-free

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Hey, I’m DeShawn Ellis—friends call me D. I’m 42 years old, born and raised in Jackson, Mississippi, and now I’m holding it down in Atlanta, Georgia, where I run a soul food kitchen that’s as much about storytelling as it is about the food. Cooking isn’t just what I do it’s who I am. It’s how I honor where I come from, and how I speak love into the world.

My earliest memories are in my grandma’s kitchen barefoot on a step stool, stirring roux while she told me stories about her own mama, who used to cook for church fish fries back in the ’50s. That kitchen was my school. That woman was my first chef. She never measured a thing, but everything came out perfect. She taught me that food could heal, could gather people, could celebrate and comfort at the same time.

I didn’t come up through culinary school I came up through Sunday dinners, community cookouts, and elbow grease. I worked every back-of-house job you can think of, from janitor to pitmaster. Over time, I built my own rhythm in the kitchen deeply rooted in Southern Black tradition but open to everything. My oxtails have a splash of Caribbean heat. My collards might get kissed with smoked paprika and a dash of coconut vinegar. And yeah, I’ll put Cajun spice on anything that holds still long enough.

What drives me most is making food that feels like a hug from home. I want folks to taste a dish and remember their auntie's kitchen, or a summer evening on the porch, or that one bite that made them feel seen. But I also want to evolve because our food, our culture, is not stuck in the past. It’s growing, remixing, finding new voices. I’m proud to be one of them.

I cook for people who love food with a story behind it. You don’t need fancy tools or a French accent to make magic you just need heart, hustle, and a little bit of fire. If you’ve ever cooked with love, failed with style, or fed someone just to see them smile, then we’re already family.

Welcome to my kitchen. Let’s build something beautiful one bite at a time.

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