1lb.frozen bell pepper stripsthawed in the microwave and well-drained*
1teaspoonDiamond Crystal kosher salt(or ½ teaspoon fine salt)
1tablespoonminced garlic(6 cloves)
1 ½teaspoonsmoked paprika
3cupscooked turkey breastdiced (16 oz)
Cook the bacon in a large cast-iron skillet over medium heat, turning often, until crispy, about 10 minutes. Turn the heat off. Transfer the bacon to a plate lined with paper towels. Crumble and set aside.
Reserve 2 tablespoons of the bacon's rendered fat in the skillet. Use about a teaspoon more to grease a nonstick skillet where you'll later fry the eggs.
Heat the cast-iron skillet back on medium heat. Add the onions, bell peppers and kosher salt. Cook, stirring often, until the onions are golden, 5-7 minutes. Stir in the garlic, paprika, cumin and cayenne. Cook, stirring, for 30 seconds.
Stir in the turkey meat. Cook, stirring, about two minutes. Turn the heat off but leave the skillet on the burner. Cover the skillet with a lid or with foil to keep the hash warm while you fry the eggs.
Divide the hash between four plates. Sprinkle the bacon crumbles on top, then top each plate with an egg. Season the eggs if you wish (I like to use salt, pepper, red pepper flakes, and dried parsley). Serve immediately.
*It's fine to use fresh bell peppers; I use frozen because it's convenient.