If using raw potatoes, boil in salted water 8-10 minutes until just tender; drain and dice.
Heat 2 tablespoons oil or butter in large cast-iron or nonstick skillet over medium-high.
Cook potatoes 5-7 minutes with minimal stirring until crisp and golden on one side.
Add onion and bell pepper; cook 3-4 minutes more until softened.
Add garlic, turkey, paprika, and thyme; cook 3-5 minutes until turkey hot throughout and mixture browned.
Season generously with salt and pepper. For optional eggs, make four wells and crack one into each.
Cover; cook 3-5 minutes until whites set and yolks runny, or to preference.
Garnish with parsley; serve immediately, hot and crisp.