Ingredients:

  • 1 lb (450g) lean ground turkey (93/7 blend)
  • 1.5 lbs (680g) Yukon Gold potatoes, scrubbed and diced into 1.2 cm cubes
  • 2 tbsp (30ml) extra virgin olive oil
  • 6 cloves fresh garlic, minced
  • 1 small yellow onion, finely diced
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1/4 cup (60ml) chicken bone broth
  • 2 cups (60g) fresh baby spinach

Instructions:

  1. Prep the potatoes. Dice your 680g of Yukon Golds into 1.2 cm cubes.
  2. Heat 2 tbsp olive oil in the skillet over medium high heat. Add potatoes and spread them into a single layer. Cook 8-10 minutes until they develop a deep golden crust.
  3. Push the potatoes to the edges and drop in your diced yellow onion. The onion moisture helps release any stuck potato bits.
  4. Add the 450g of ground turkey to the center. Break it apart with a wooden spoon. Cook until no pink remains and you hear a sizzle.
  5. Sprinkle in the smoked paprika, dried oregano, sea salt, and black pepper. Stir to coat every piece of turkey and potato.
  6. Add the 6 cloves of minced garlic. Sauté for 30-60 seconds until the aroma fills the room.
  7. Pour in 1/4 cup chicken bone broth. Cover the skillet with a lid or a large plate. Simmer for 3-5 minutes until potatoes are fork tender.
  8. Remove the lid and toss in the 2 cups of baby spinach. Stir for 1 minute until the leaves are vibrant green and velvety.
  9. Turn off the heat. Let the skillet sit for 2 minutes to allow the flavors to marry before serving.