Use a cast iron skillet to create this Italian-inspired crispy potato hash.

Italian-Style Breakfast Skillet

Heat olive oil in a large cast iron skillet over medium heat. Add potatoes and season with basil, rosemary, salt, and pepper, to taste. Cover cast iron with a tight-fitting lid and cook until almost crispy, about 10 minutes.

Meanwhile, in a separate skillet, saute ground turkey breaking up large chunks as necessary. Cook 5 to 10 minutes, or until internal temperature reaches 165 degrees.

Add onions, mushrooms, peppers, tomatoes, and spinach to the potato mixture. Cook until vegetables are tender and potatoes are golden brown and crispy, about 5 to 7 minutes. Add ground turkey to vegetable mixture.

Make 5 wells in potato mixture; crack eggs into wells. Cover skillet with a tight-fitting lid and cook until egg yolks begin to thicken, about 4 to 5 minutes. Remove lid and sprinkle skillet with Romano cheese, if desired. Serve immediately.