Skillet Ground Turkey with Potatoes and Spring Peas

Ground Turkey with Potatoes and Spring Peas, flavored with cumin and cilantro, is a simple, satisfying weeknight dinner that comes together in about 30 minutes. It’s a great way to use a package of ground turkey and fresh spring produce for a balanced, family-friendly meal.

Ground Turkey with Potatoes and Spring Peas

This recipe started as a quick way to use leftover ingredients and turned into a household favorite. Lean ground turkey is browned and simmered with diced potatoes, fresh peas, tomato sauce and bright cilantro, while cumin gives the dish a warm, earthy note. It’s flexible, forgiving, and easy to customize based on what you have in the pantry.

How to make this easy ground turkey dish

I buy ground turkey regularly because it’s quick to cook and adapts well to many flavors. To prepare this ground turkey and potatoes skillet:

• Finely chop the tomato, garlic and cilantro. You can use a small food processor or chop by hand.
• In a large skillet, brown the ground turkey over medium heat. Season the meat with kosher salt and cumin while it cooks.
• Once the turkey is browned, add the chopped scallions, the tomato/garlic/cilantro mixture, fresh peas, diced potato, tomato sauce, and about 3/4 cup of water. Add an extra 1 tsp of cumin if you like a more pronounced flavor, plus a bay leaf for depth.
• Cover the pan and simmer over medium-low heat for roughly 25 minutes, stirring occasionally, until the potatoes are tender.
• Adjust the liquid by adding a splash more water if needed. Remove the bay leaf before serving and taste for final seasoning.

What to serve with Ground Turkey with Potatoes

We served this dish over steamed rice for a hearty meal and the portions were generous. For a low-carb option, try cauliflower rice or a simple green salad. If you prefer to skip any grain entirely, increase the potatoes for extra heft or serve with roasted seasonal vegetables. Fresh cilantro and a squeeze of lime make excellent finishing touches.

How to Freeze

Store leftovers in an airtight container in the refrigerator for 3–4 days. The cooked turkey and potato mixture also freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stove or in the microwave until warmed through. Add a little water if the mixture looks dry while reheating.

Variations

• Potatoes: Swap russet potatoes for sweet potatoes for a slightly sweeter, more nutrient-dense option.
• Peas: Use frozen peas if fresh aren’t available. If you don’t like peas, substitute corn, black beans, diced carrots, or chopped bell pepper.
• Tomatoes: Canned diced tomatoes or a can of diced tomatoes with green chiles can be used in place of a fresh tomato.
• Heat: Add crushed red pepper, a sliced jalapeño, or a dash of hot sauce if you prefer a spicier dish.
• Herbs & spices: Try a pinch of smoked paprika or a little ground coriander for another layer of flavor. Fresh parsley can replace cilantro if desired.

Ingredients

• 1 medium tomato, finely chopped
• 3 cloves garlic, minced
• 1/4 cup fresh cilantro, chopped
• 20 oz (about 1.25 lb) 93% lean ground turkey
• 4 medium scallions, chopped
• 1 cup fresh peas (or frozen)
• 1 large potato, peeled and diced into 1/2-inch cubes
• 8 oz can tomato sauce
• 3/4 cup water, plus more if needed
• 1 tsp ground cumin, or to taste
• 1 tsp kosher salt, plus more to taste
• 1 bay leaf

Instructions

1. Combine the chopped tomato, garlic and cilantro in a small bowl or mini food processor and pulse lightly to a coarse mixture.
2. Heat a large skillet over medium heat. Add the ground turkey and break it apart; cook until browned and no longer pink. Season with salt and 1 tsp cumin while cooking.
3. Add the scallions and the chopped tomato mixture to the skillet. Stir in the peas, diced potato, tomato sauce, water and the bay leaf.
4. Bring to a gentle simmer, then cover and cook over medium-low heat for about 25 minutes, stirring occasionally, until the potatoes are fork-tender.
5. Remove the bay leaf, taste and adjust salt and cumin as needed. Serve hot over rice, cauliflower rice, or with roasted vegetables.

Yield, Time and Nutrition

Yield: 5 servings • Total time: about 30 minutes

Tips for Success

• Cut the potato into uniform pieces so they cook evenly in the allotted time.
• If using frozen peas, add them toward the end of cooking so they stay bright and tender.
• Adjust cumin and salt gradually and taste before serving; fresh cilantro added at the end brightens the dish.
• For a saucier result, add an extra 1/4 cup water or tomato sauce while simmering.

Final Note

This Ground Turkey with Potatoes and Spring Peas is a flexible, filling recipe that’s easy to scale and adapt to what you have on hand. It’s ideal for busy weeknights and stores well for lunches or quick dinners later in the week. If you make it, consider saving a photo to your own collection and noting any personal tweaks you enjoyed.