Ingredients:

  • 1 lb Yukon Gold potatoes, diced into ½-inch cubes
  • 8 oz smoked turkey, diced
  • 1 tbsp olive oil
  • ½ medium yellow onion, finely diced
  • 1 red bell pepper, diced
  • 2 cloves garlic, minced
  • ½ tsp smoked paprika
  • Salt to taste
  • black pepper to taste
  • 4 large eggs
  • 1 cup sharp cheddar cheese, shredded
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp unsalted butter

Instructions:

  1. Heat 1 tbsp olive oil in a 12-inch cast iron skillet over medium-high heat.
  2. Add 8 oz diced smoked turkey and sauté until the edges are crisp and chestnut brown.
  3. Stir in ½ medium yellow onion and 1 diced red bell pepper, cooking for 3–5 minutes until the vegetables are tender and the onions are translucent.
  4. Add 2 cloves minced garlic and ½ tsp smoked paprika, stirring for 30 seconds until fragrant.
  5. Push the turkey and vegetable mixture to the edges of the pan and add 1 lb diced Yukon Gold potatoes to the center.
  6. Spread the potatoes in a single layer and let them sear undisturbed for 4–6 minutes to develop a crust.
  7. Stir the potatoes and the aromatic mixture together and continue cooking for another 8–10 minutes, or until the potatoes are fork-tender and golden brown; season with salt and black pepper to taste.
  8. Reduce the heat to medium-low and use a spoon to create four small wells in the potato mixture.
  9. Crack one egg into each well and dot the spaces between the eggs with 1 tbsp unsalted butter.
  10. Cover the skillet with a lid and cook for 3–5 minutes, or until the egg whites are fully set but the yolks remain velvety.
  11. Sprinkle 1 cup shredded sharp cheddar cheese evenly over the entire skillet.
  12. Cover for one final minute until the cheese is bubbling and fully melted.
  13. Garnish with 2 tbsp chopped fresh parsley before serving.