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Peel and dice the potatoes into a small ½" dice.
Add the potatoes to a pot and cover with cold water. Bring the water to a boil and cook the potatoes for 5 minutes, then drain.
Heat the oil in a large cast-iron or non-stick pan over medium heat. Add the potatoes to the pan and try to get them in a single, flat layer. Cook without stirring for about 4-5 minutes, so that the bottom gets nice and golden.
Add the green onion, and garlic, and stir for another 1-2 minutes.
Add the diced chicken, dried cranberries, thyme, salt, and pepper. Saute for another 5-10 minutes, or until the potatoes are soft and the turkey is warmed through.
You can serve the turkey cranberry hash as a side dish, or top it with an egg for a breakfast meal.