Ground Turkey with Potatoes and Spring Peas
Quick and easy meal featuring ground turkey, potatoes, and spring peas, seasoned with cumin and cilantro.
Quick and easy meal featuring ground turkey, potatoes, and spring peas, seasoned with cumin and cilantro.
- Carbohydrate 12.191089982937 g
- Cholesterol 89.584492996 mg
- Fat 9.75715471394129 g
- Fiber 1.09170994111033 g
- Protein 23.9817393436742 g
- Saturated Fat 2.61682261237795 g
- Serving Size 1 1 Serving (269g)
- Sodium 1046.56016714837 mg
- Sugar 11.0993800418266 g
- Trans Fat 1.14041504875453 g
- Calories 233 calories
Step-by-step
- In a mini food processor or you can chop by hand finely chop tomato, garlic and cilantro.
- In a large skillet, brown turkey and season with salt and cumin to taste.
- When meat is browned and cooked through add scallions, chopped tomato mixture, peas, potato, tomato sauce, water, cumin, salt and bay leaf.
- Cover and simmer over medium-low heat until potatoes are cooked through, about 25 minutes stirring occasionally. Add more water if needed. Remove bay leaf and serve over rice.
Unlike traditional Mediterranean ground meat hashes that rely heavily on olive oil and oregano, this profile leans toward earthy cumin and fresh aromatics. Cooks frequently ruin dishes combining lean poultry and dense root vegetables by committing two distinct errors. First, turning the heat too high during the browning phase causes lean 93 percent ground turkey to dry out rapidly before rendering sufficient moisture. Second, adding potatoes and liquid simultaneously without monitoring the simmer rate leaves the starch crunchy while the sauce evaporates prematurely. Keep the heat at medium-low once the liquids enter the pan, and maintain a gentle bubble for the full 25 minutes. Potatoes are done when a paring knife slides completely through a one-inch cube with zero resistance at the center. If the sauce thickens too quickly before the starch softens completely, incorporate two tablespoons of warm water at a time to maintain fluidity. Swapping fresh peas for frozen requires no adjustment to the cooking time, though fresh spring specimens add a distinct structural snap.
