One Pot Ground-Turkey and Potatoes

Wondering what to make tonight? Quickly throw together this loaded, one pot meal full of ground-turkey and potatoes, vegetables, seasoned to perfection and then topped with cheddar cheese. Serve with greens for an easy and delicious dinner

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Everything You’ll Need To Make This Easy, One Pot Dinner

The list looks long, but most of the items will come right out of your pantry—Feel free to mix up the vegetables a bit, too, if you’d like to. Use carrots or bell peppers if that’s what you have on hand. Here’s what you’ll need to make this recipe:

• olive oil
• unsalted butter
• Idaho potatoes
• zucchini
• Bella mushrooms
• shallot
• ground Turkey
• garlic cloves
• paprika
• Italian seasoning
• black pepper
• salt
• chili flakes
• Gochujang
• ketchup
• soy sauce low sodium
• chicken broth
• sharp cheddar cheese

How To Make Our One Pot Ground-Turkey and Potatoes

This One Pot Ground-Turkey and Potatoes is savory and comforting and a little more exciting than the average weeknight recipe. Plus, it’s really not challenging to make. Here’s how to make this one pot recipe:

• Clean Produce and Prep fresh produce; Slice the Idaho potatoes in halfway lengthwise and then into 1/4 inch half moons. Chop the zucchini into 1/2 Inch cubes. Thinly slice the mushrooms. Peel and then finely chop the shallot. Peel and mince garlic cloves

• Heat oil and butter in a large nonstick skillet over medium high. Add the sliced potatoes and cook for about 6-8 minutes, flipping halfway, until they’re golden. Season with salt and pepper. Add the potatoes to a bowl and set aside

• To the same skillet, add chopped shallots and garlic, cook for 3 minutes, stirring often, until they start to soften. Add ground turkey, break up into pieces and cook until browned, about 3-5 minutes.
• Add sliced mushrooms and chopped zucchini, cook about 3 minutes. Add 1/2 tsp salt, 1/4 tsp chili flakes, 1 tsp black pepper, 1 tsp paprika and 1 tsp Italian seasoning. Stir in 1 tbsp ketchup, gochujang and 2 tbsp soy sauce. Add potatoes to the pan, stir until combined.

• Pour in chicken broth, and bring to a boil over medium high. Cover with a lid and cook for about 10-12 minutes until the potatoes are tender and liquid is evaporated.
• Rip up cheese slices and evenly place the cheese on top, close the lid and let it melt completely, about 1 minute.

• Remove from heat and serve immediately with some spinach or greens of choice. Enjoy!

TOOlS YOU”LL NEED

• large nonstick skillet with lid
• Measuring cups
• measuring spoons
• Sharp knife

TRY THESE NEXT

• Ground Turkey Shepard’s Pie with a Twist
• Sweet-Spicy Ponzu Meatballs
• Ground Turkey Bulgogi Style Tacos
• Soy-Glazed Ground Turkey Meatloaves
• Greek Inspired Crispy Tortilla Bowls

One Pot Ground-Turkey and Potatoes

Serving size 2-3

Ingredients

• 1 Tbsp olive oil
• 1 Tbsp unsalted butter
• 2 Idaho potatoes, sliced in halfway lengthwise and then into 1/4 inch half moons
• 1 cup zucchini, chopped into 1/2 Inch cubes (carrots or bell peppers are a great substitute)
• 1 cup Bella mushrooms – cleaned and thinly sliced
• 1 shallot, peeled and then finely chopped
• 8-10 oz ground Turkey
• 3 garlic cloves, peeled and minced
• 1 tsp paprika
• 1 tsp Italian seasoning
• 1 tsp black pepper
• 1/2 tsp salt
• 1/4 tsp chili flakes (or to spice preference)
• 1 Tbsp Gochujang
• 1 Tbsp ketchup
• 2 Tbsp soy sauce low sodium
• 2 cups chicken broth
• 2-3 slices of sharp cheddar (1/2 -3/4 cup)
• salt and pepper

Instructions

1. Clean Produce and Prep fresh produce; Slice the Idaho potatoes in halfway lengthwise and then into 1/4 inch half moons. Chop the zucchini into 1/2 Inch cubes. Thinly slice the mushrooms. Peel and then finely chop the shallot. Peel and mince garlic cloves
2. Heat oil and butter in a large nonstick skillet over medium high. Add the sliced potatoes and cook for about 6-8 minutes, flipping halfway, until they’re golden. Season with salt and pepper. Add the potatoes to a bowl and set aside
3. To the same skillet, add chopped shallots and garlic, cook for 3 minutes, stirring often, until they start to soften. Add ground turkey, break up into pieces and cook until browned, about 3-5 minutes.
4. Add sliced mushrooms and chopped zucchini, cook about 3 minutes. Add 1/2 tsp salt, 1/4 tsp chili flakes, 1 tsp black pepper, 1 tsp paprika and 1 tsp Italian seasoning. Stir in 1 tbsp ketchup, gochujang and 2 tbsp soy sauce. Add potatoes to the pan, stir until combined.
5. Pour in chicken broth, and bring to a boil over medium high. Cover with a lid and cook for about 10-12 minutes until the potatoes are tender and liquid is evaporated.
6. Rip up cheese slices and evenly place the cheese on top, close the lid and let it melt completely, about 1 minute.
7. Remove from heat and serve immediately with some spinach or greens of choice. Enjoy!

Love Ground Turkey? Try these recipes next

• Ground Turkey Shepard’s Pie with a Twist
• Sweet-Spicy Ponzu Meatballs
• Ground Turkey Bulgogi Style Tacos
• Soy-Glazed Ground Turkey Meatloaves
• Greek Inspired Crispy Tortilla Bowls

Hit Us Up!
We’d love to know what you think of this one-pot dinner! When you make it, let us know how it goes! Share a photo and tag us on Instagram using @hannah_alwayshungry so that we can see your stuff! Happy eating!