Leftover Turkey Hash

Instructions

1. Prepare the potatoes
   Place diced potatoes in a microwave-safe bowl, cover with plastic wrap, and microwave on high for 4-5 minutes until they begin to soften but are not fully cooked. Alternatively, boil them for 5 minutes until partially cooked. Drain well and pat dry with paper towels.
2. Cook the vegetables
   Heat olive oil and 1 tablespoon of butter in a large cast iron skillet or heavy-bottomed pan over medium heat. Add onions and cook for 3-4 minutes until softened. Add red bell pepper and garlic, and cook for another 2 minutes until fragrant.
3. Add potatoes
   Increase heat to medium-high and add the partially cooked potatoes to the skillet. Spread them in an even layer and let them cook undisturbed for 3-4 minutes until they begin to brown. Stir and continue cooking for another 5-7 minutes, stirring occasionally, until potatoes are golden and crispy on the outside.
4. Season and add turkey
   Add the remaining tablespoon of butter, dried thyme, smoked paprika, and cayenne pepper (if using) to the skillet. Stir to combine. Add the chopped turkey and gently fold into the potato mixture. Season with salt and pepper. Cook for 3-4 minutes until the turkey is heated through.
5. Create wells for eggs (optional)
   If adding eggs, create 4-6 wells in the hash mixture. Crack an egg into each well. Cover the skillet and cook for 3-4 minutes for runny yolks, or longer if you prefer firmer eggs.
6. Garnish and serve
   Sprinkle fresh parsley over the hash. Serve immediately, directly from the skillet for a rustic presentation or divided onto plates. For a complete breakfast, accompany with toast or cranberry sauce if you have leftover from your holiday meal.