Preheat the oven to 375°F (190°C).

Heat a 12-inch oven-safe skillet over medium heat. Add the chopped turkey ham and cook for 2–3 minutes, stirring occasionally, until lightly browned. Transfer it to a plate.

Add enough olive oil to lightly coat the skillet. Add the shredded potatoes and spread them into an even layer. Cook undisturbed for 2–3 minutes so the bottom begins to turn crisp and golden.

Season the potatoes with salt and black pepper. Add the chopped green bell pepper and cooked turkey ham, then gently toss everything together.

Continue cooking over medium heat, turning the mixture approximately every 3 minutes. Allow the potatoes to rest between turns so they have time to develop crispy, golden edges.

Once the potatoes are tender and golden, spread the Breakfast Hash with Eggs evenly across the skillet. Use the back of a spoon to create four indentations in the potato mixture.

Crack one egg into each indentation. Sprinkle the grated smoked Gouda evenly over the potatoes and around the eggs.

Transfer the oven-safe skillet to the preheated oven and bake for approximately 8–10 minutes, or until the egg whites are completely set and the yolks reach your preferred doneness.

Carefully remove the skillet from the oven. Season with additional salt and black pepper if needed, then garnish with fresh chopped parsley.

Serve immediately while the potatoes are crisp, the cheese is melted, and the eggs are warm.