Ingredients:

  • 2 lbs (900g) Yukon Gold potatoes, diced into ½-inch cubes
  • 6 oz (170g) smoked turkey, diced small
  • 1 medium (110g) yellow onion, finely diced
  • 1 medium (150g) red bell pepper, diced
  • 3 cloves (9g) garlic, minced
  • 2 tbsp (28g) unsalted butter
  • 1 tsp (2g) smoked paprika
  • 1 tsp (2g) garlic powder
  • ½ tsp (3g) kosher salt
  • ½ tsp (1g) cracked black pepper

Instructions:

  1. Dice the 2 lbs (900g) of Yukon Gold potatoes into uniform ½-inch cubes and pat them dry with a paper towel to remove excess moisture.
  2. Place a 12-inch cast iron skillet over medium-hot coals.
  3. Add the 6 oz (170g) of diced smoked turkey and cook until the fat renders and the meat becomes crisp and reaches an internal temperature of 165°F (74°C).
  4. If the turkey is lean, add 1 tbsp (14g) of the unsalted butter to the skillet.
  5. Add the diced potatoes to the skillet in a single layer and cook undisturbed for 5–7 minutes until the bottom is chestnut brown.
  6. Flip the potatoes in batches until they are golden and crispy on at least two sides.
  7. Push the potatoes to the edges of the pan and add the 110g of diced yellow onion and 150g of diced red bell pepper to the center.
  8. Sauté for 3–5 minutes until the vegetables are translucent; if needed, add the remaining 1 tbsp (14g) of unsalted butter.
  9. Stir in the 9g of minced garlic, 2g of smoked paprika, 2g of garlic powder, 3g of kosher salt, and 1g of cracked black pepper.
  10. Toss all ingredients together for another 2 minutes until the spices smell toasted and fragrant.