I’ve made this simple ground turkey with potatoes more nights than I can count — it’s one-skillet comfort food that comes together fast, uses pantry basics, and feeds a hungry family without drama. Lean ground turkey, diced potatoes, and a modest splash of chicken broth create a cozy, savory meal that’s perfect for weeknights, and it’s easy to riff on if you want bolder flavors or a one-pan dinner vibe similar to recipes like this ground turkey pasta.
Why you’ll love this dish
This recipe hits a sweet spot: inexpensive, quick, and forgiving. Potatoes bulk up the pan so a single pound of turkey stretches to feed four, paprika adds warmth without heat, and simmering in broth keeps everything juicy. It’s reliable for picky eaters yet easy to adapt for grown-up palates.
“A weeknight winner — fast, filling, and the potatoes soak up all the savory juices. My family asked for seconds!” — a regular weeknight tester
It also pairs well with other comfort-style meals if you’re building a rotation; if you like hearty pairings, try something with sweet-savory notes such as a honey-garlic sausage and sweet potato dish for variety.
Step-by-step overview
This comes together in three clear stages: brown, build, and simmer. First you soften aromatics (onion + garlic), then brown the ground turkey for flavor, and finally add diced potatoes, seasonings, and chicken broth to simmer until tender. Plan on about 30–35 minutes total: 10–15 minutes active hands-on time and roughly 20 minutes hands-off simmering.
What you’ll need
- 1 lb ground turkey (93/7 or 85/15 both work; leaner cooks faster)
- 4 medium potatoes, diced (Yukon gold or russet; see notes below)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons olive oil
- 1 cup chicken broth
- Fresh parsley for garnish
Notes/substitutions: swap sweet potatoes for a sweeter twist or use vegetable broth to make it fully meatless-friendly (with a plant-based substitute instead of turkey). If you want a Korean-style flavor profile later, check inspiration from this Korean-style ground turkey recipe and borrow sauces like gochujang for a spicy swap.
Step-by-step instructions
- Heat a large skillet over medium heat and add 2 tablespoons olive oil. Warm until shimmering.
- Add the chopped onion and minced garlic. Sauté for 3–4 minutes until the onion becomes translucent and fragrant.
- Increase heat slightly and add the ground turkey. Break it up with a spoon and cook until no longer pink and starting to brown, about 6–8 minutes. Season with salt, pepper, and paprika while it cooks.
- Stir in the diced potatoes, making sure they’re evenly distributed in the skillet so they can absorb the flavors.
- Pour in 1 cup chicken broth, stir, then reduce heat to low. Cover the pan and let simmer until the potatoes are fork-tender, about 18–22 minutes. Stir once halfway through to prevent sticking.
- Remove the lid, taste and adjust salt and pepper if needed. Sprinkle fresh parsley over the top before serving.
Best ways to enjoy it
This dish is very flexible on the plate. Try these serving ideas:
- Spoon over steamed rice for a simple bowl dinner.
- Serve alongside a crisp green salad and crusty bread to sop up the broth.
- Top with a fried egg for a brunch-style twist.
- Add a dollop of sour cream or plain yogurt and a squeeze of lemon for brightness.
Storage and reheating tips
Cool leftovers within two hours, then refrigerate in an airtight container for up to 3–4 days. Reheat on the stovetop over medium-low with a splash of water or broth to loosen the pan juices, or microwave in 60-second bursts stirring between intervals. To freeze: portion into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating. Always reheat to an internal temperature of 165°F (74°C) for safety.
Helpful cooking tips
- Cut potatoes into uniform small dice (about 1/2-inch) so they cook evenly in the 20-minute simmer.
- If your turkey is extra-lean and seems dry while browning, add a teaspoon of olive oil or a pat of butter.
- For more caramelized flavor, let turkey brown without stirring for a couple minutes before breaking it up.
- If the broth reduces too quickly before potatoes are tender, add a splash of hot water and cover again.
- Want a shortcut? Use leftover roasted potatoes instead of raw diced — add them near the end and reduce simmer time. Also see a comforting make-ahead entry like this shepherd’s pie for batch-cooking inspiration.
Recipe variations
- Curried version: stir 1–2 teaspoons curry powder when adding paprika and finish with a squeeze of lime. For a readymade take, compare with this curried twist: Curried Ground Turkey With Potatoes.
- Italian-style: add a can of diced tomatoes and a teaspoon oregano; finish with parmesan and basil.
- Veg-forward: double the onions and add chopped carrots and bell peppers to stretch the veggies.
- Spicy: include a pinch of cayenne or chopped jalapeño when sautéing the onions.
Your questions answered
Q: How long does this take from start to finish?
A: Plan about 30–35 minutes total: 10–15 minutes active prep and browning, plus ~20 minutes simmering for the potatoes.
Q: Can I use frozen ground turkey?
A: Yes — thaw completely and drain any excess liquid before cooking. Browning works best with thawed meat to avoid steaming.
Q: Can I make this in a slow cooker?
A: You could, but potatoes may overcook if left too long. Brown the turkey and sauté the aromatics first, then transfer to the slow cooker and add potatoes and just enough broth; cook on low for 3–4 hours, checking doneness.
Q: Is this recipe freezer-friendly?
A: Absolutely. Cool, portion, and freeze up to 3 months. Thaw overnight refrigerated before reheating.
Q: How can I make this lower in carbs?
A: Swap diced potatoes for cauliflower florets; reduce simmer time and check for tenderness after 10–12 minutes.
Conclusion
If you’re looking for more one-skillet inspiration, this Ground Turkey and Potato Skillet – The Whole Cook offers a similar comforting approach with a few different seasonings. For a spicy, fragrant alternative, check out Curried Ground Turkey With Potatoes for ideas on how to turn this simple base into an exotic weeknight winner.
Ground Turkey and Potatoes Skillet
Ingredients
Main Ingredients
- 1 lb ground turkey (93/7 or 85/15) Lean turkey cooks faster.
- 4 medium potatoes, diced (Yukon gold or russet) Cut into uniform small dice for even cooking.
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons olive oil
- 1 cup chicken broth
- Fresh parsley for garnish
Instructions
Preparation
- Heat a large skillet over medium heat and add the olive oil. Warm until shimmering.
- Add the chopped onion and minced garlic. Sauté for 3–4 minutes until the onion becomes translucent.
Cooking
- Increase heat slightly and add the ground turkey. Cook until no longer pink and starting to brown, about 6–8 minutes. Season with salt, pepper, and paprika.
- Stir in the diced potatoes, ensuring they are evenly distributed.
- Pour in the chicken broth, stir, then reduce heat to low. Cover the pan and let simmer for 18–22 minutes.
- Remove the lid, taste and adjust seasoning if needed. Sprinkle parsley on top before serving.
