Directions

1. Place diced Yukon gold potatoes in a medium-sized pot and cover with water, white wine vinegar, and kosher salt. Bring water to a boil and cook for 7 minutes until tender, strain and spread on a parchment-lined sheet pan under refrigeration to cool until needed.
2. Preheat oven to 350° F.
3. Preheat a large cast-iron skillet or sauté pan over medium-high heat and add vegetable oil.
4. Add prepared diced potatoes to the pan and sauté until all sides are brown and caramelized (approximately 5 minutes). Add chickpeas, shredded turkey, peaches, dukkah spice, and dried thyme.
5. Remove from heat and gently stir in shredded Manchego cheese. Crack eggs on top of hash and place in oven for approximately 10 minutes or until internal temperature reaches a minimum of 165°F
6. Serve 6 oz. individual portions and garnish each serving with a teaspoon of parsley.