I grew up in Minnesota, and potato puffs were a big part of my diet as a kid. So take it from me: If you ever have trouble getting your kids to sit down for breakfast, this recipe will be a lifesaver. Just tell them the dish has potato puffs in it, and they’ll be scrambling to find a spot at the table.
Ingredients
- 2 tablespoons olive oil
- 1 pound ground turkey
- ¾ cup finely chopped onion
- 1 teaspoon minced garlic
- 6 large eggs
- ¼ cup sour cream
- ½ teaspoon red pepper flakes (optional)
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 (32-ounce) package frozen potato puffs
- 1 cup shredded sharp cheddar cheese
- 2 tablespoons chopped fresh parsley, plus extra for garnish, if desired
How to Make It
- Spray the insert of a 6-quart slow cooker with cooking spray.
- In a large nonstick skillet, heat the olive oil over medium-high heat. Add the turkey and onion and cook, stirring frequently, for 3 minutes, until the turkey begins to brown. Add the garlic and cook, stirring, for 1 to 2 minutes more.
- While the turkey cooks, in a medium bowl whisk together the eggs, sour cream, red pepper flakes (if using), salt, and black pepper.
- Arrange half the potato puffs in a single layer over the bottom of the slow cooker. Spoon the turkey mixture on top, then pour the eggs over the turkey. Add the remaining potato puffs in a single layer and top evenly with the cheese and parsley.
- Cover and cook on Low for 4 hours or on High for 2 hours.
- Garnish with parsley, if desired, and serve.