Peel and dice the Yukon gold potatoes into ½ inch pieces. Bring salted water to a boil and add the diced potatoes. Blanch for about 5 minutes until slightly tender, then drain well.

Heat two tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add the drained potatoes in a single layer. Cook for about 4-5 minutes undisturbed, then stir and continue cooking for another 3-4 minutes until crispy and golden.

Stir in the chopped green onions and minced garlic, sauté for 1-2 minutes until the garlic is fragrant and onions are soft.

Add the cooked turkey, dried cranberries, fresh thyme, salt and pepper to the skillet. Stir together and sauté for 5-10 minutes until heated through and cranberries are plump.

Serve as is, or top each serving with a poached or soft-boiled egg.