1. Begin by preparing the ingredients: dice the potatoes, finely chop the onion, and mince the garlic.

2. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent and fragrant.

3. Increase the heat to medium-high and add the ground turkey to the skillet. Cook, stirring occasionally, until the turkey is browned and no longer pink.

4. Season the cooked turkey with salt, black pepper, paprika, oregano, and thyme. Stir well to combine the flavors.

5. Add the diced potatoes to the skillet. Stir everything together to ensure the potatoes are well incorporated with the turkey and spices.

6. Pour the chicken broth over the mixture. Cover the skillet with a lid, reduce the heat to low, and let it simmer for about 15–20 minutes, or until the potatoes are tender. Stir occasionally to prevent sticking.

7. Once the potatoes are cooked through, sprinkle the chopped fresh parsley over the dish. Mix well.

8. If using, sprinkle the shredded cheddar cheese over the top of the dish, cover the skillet again, and allow the cheese to melt, about 2–3 minutes.

9. Remove from heat and serve hot, either as a standalone dish or as a filling for tacos or wraps.