Introduction

This Ground Turkey and Potato Skillet is a comforting, one-pan meal that’s both hearty and easy to prepare. Combining savory seasoned turkey with crispy hash browns and mixed vegetables, it’s perfect for a busy weeknight dinner. The creamy sauce brings everything together for a satisfying dish the whole family will enjoy.

A black skillet filled with a serving of fried rice layered with white rice grains mixed evenly with small pieces of green peas, diced carrots, and bits of brown cooked meat. The rice shows a light golden crust on top with a slightly crispy texture. A wooden spoon is partially dipped into the rice on the left side. The skillet sits on a white marbled surface with a stack of plates blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

20 oz. bagged shredded hash browns*

1 and ½ tsp. salt, divided

1/2 tsp. garlic powder, divided

1/4 tsp. black pepper

1 Tbsp. cooking oil

1 lb. ground turkey

1 tsp. poultry seasoning (store-bought or homemade)

½ tsp. garlic powder

1 small onion, chopped

2 cups frozen mixed veggies, thawed

2 Tbsp. all-purpose flour

1 and ½ cups low-sodium chicken broth

½ cup heavy cream or half and half

Fresh parsley or thyme, optional

Instructions

Step 1: Cook hash browns in a skillet according to package directions. If they are unseasoned potatoes, season with 1/2 teaspoon of the salt, 1/4 teaspoon of the garlic powder, and the black pepper. Stir well, then transfer the potatoes to a plate and cover with foil to keep warm.

Step 2: Wipe out the skillet and set it over medium-high heat. Add the cooking oil. Once hot, add the ground turkey and spread it out evenly. Sprinkle with the remaining teaspoon of salt, 1/4 teaspoon of garlic powder, and poultry seasoning. Let it cook without stirring until browned underneath, about 3-4 minutes.

Step 3: Top the turkey with the chopped onion and stir it into the meat. Cook until the onion begins to soften, about 2-3 minutes. Stir in the thawed mixed vegetables.

Step 4: Sprinkle the turkey mixture with the flour and stir well to coat. Slowly drizzle in the chicken broth while stirring. Cook and stir until the sauce thickens and begins to simmer, about 2-3 minutes. Add the heavy cream and cook, stirring, for an additional 30 seconds.

Step 5: Remove the skillet from heat. Top the turkey mixture with the cooked hash browns. Allow the steam from underneath to gently reheat the potatoes before serving. Garnish with fresh parsley or thyme if desired.

Tips & Variations

For extra flavor, brown the turkey in batches to avoid overcrowding the skillet, which helps it brown more evenly.

Use sweet potatoes instead of hash browns for a slightly sweeter, nutrient-rich alternative.

Add a pinch of smoked paprika or cayenne pepper to the turkey for a subtle smoky or spicy kick.

Fresh herbs like thyme or rosemary can be stirred into the sauce for added aroma and taste.

FAQs

Can I use ground chicken instead of ground turkey?

Yes, ground chicken is a suitable substitute and will work well with the seasonings and cooking method used in this recipe.

Is it necessary to thaw the frozen mixed vegetables before cooking?

Thawing the frozen mixed veggies helps them cook evenly and ensures the sauce thickens properly. If you’re short on time, you can add them frozen but expect a bit more liquid and longer cooking time.