Heat olive oil in a large cast-iron or non-stick skillet over medium-high heat until shimmering. Add diced potatoes and spread them in a single layer. Cook undisturbed for 4-5 minutes until the bottoms turn golden brown, then stir and cook another 3-4 minutes until mostly tender.

Add diced onion and red bell pepper to the skillet with the potatoes. Stir well and cook for 3-4 minutes until the vegetables begin to soften and release their natural sweetness. The onions should become translucent at the edges while maintaining some structure.

Stir in minced garlic and sliced mushrooms, cooking for 2-3 minutes until fragrant and the mushrooms release their moisture. Add the smoked turkey pieces and mix thoroughly to distribute the protein throughout the breakfast hash recipe. Pour in the chicken broth and season with paprika, thyme, salt, and pepper.

Reduce heat to medium and simmer for 5 minutes, allowing the hash to absorb the broth and flavors to meld together beautifully. Taste and adjust seasonings as needed—this is your moment to personalize it to your preference.

Create six small wells in the hash using the back of a spoon. Crack one egg into each well, then sprinkle the cheddar cheese over the entire skillet. Cover with a lid or foil and cook for 4-5 minutes until the egg whites set but yolks remain slightly runny.

Remove from heat and garnish with fresh chopped parsley for brightness and color contrast. The comforting breakfast hash deserves a moment to rest before serving, so let it sit for 1-2 minutes.