1. Heat the Oil and Saute Aromatics: Begin by heating the olive oil in a large skillet or cast-iron pan over medium heat. Once shimmering, add the chopped onion and bell pepper. Cook, stirring occasionally, for about 5-7 minutes until they soften and the onion becomes translucent. You’ll notice a fragrant aroma filling your kitchen as they cook down.

2. Add the Potatoes and Turkey: Stir in the diced cooked potatoes and the shredded or diced cooked turkey into the skillet with the softened vegetables. Spread the mixture evenly across the pan.

3. Season the Hash: Sprinkle the dried thyme, black pepper, and a pinch of salt over the hash mixture. Stir everything together gently to ensure the seasonings are well distributed.

4. Crisp the Hash: Allow the hash to cook undisturbed for 5-7 minutes, letting the bottom get nice and crispy. You’ll see the potatoes and turkey start to brown and develop a delicious crust. Use a spatula to check the browning, then stir and cook for another 5 minutes, or until the hash is heated through and has achieved your desired level of crispiness.

5. Cook the Eggs (Optional): If you’re adding eggs, create four small wells in the hash mixture. Carefully crack one egg into each well. Cover the skillet with a lid and cook for 3-5 minutes, or until the egg whites are set and the yolks are cooked to your preference (runny, jammy, or firm).

6. Serve and Garnish: Remove the skillet from the heat. If using, sprinkle with fresh chopped parsley. Serve immediately, either directly from the skillet or portioned onto plates.