Place the chopped potatoes in a saucepan and cover them with cold water. Bring to a boil over high heat, then reduce the heat and simmer for 5 minutes.

While the potatoes cook, heat ½ tablespoon of oil in a large frying pan over medium-high heat. Add the turkey ham and cook for about 5 minutes, turning once, until lightly crisp. Transfer to a chopping board.

Drain the potatoes well once they have finished simmering.

Add the remaining 1½ tablespoons of oil to the same frying pan and heat over medium heat.

Add the drained potatoes in a single layer. Cook for 4–5 minutes, moving them as little as possible so they develop a golden-brown exterior.

Turn the potatoes with a spatula. Add the chopped onion, salt, black pepper, and garlic powder. Continue cooking for about 5 minutes, turning occasionally, until the onion softens.

Chop the cooked turkey ham into small pieces. Add it to the potatoes and stir everything together. Cook for another 1–2 minutes, then turn off the heat.

Meanwhile, place the baked beans, smoked paprika, and white pepper in a saucepan. Heat over medium heat, stirring occasionally, until hot. Reduce the heat to very low to keep them warm.

Stir half of the grated cheese into the warm beans. Mix gently until the cheese melts into the beans, then remove from the heat.

Divide the potato mixture between four plates. Spoon the cheesy beans alongside the potatoes.

Sprinkle the remaining cheese over the beans. Finish with black pepper and chopped spring onions, then serve immediately.

The original recipe uses a similar sequence of simmering the potatoes, browning them in the skillet, preparing the seasoned beans separately, and finishing with cheese and spring onions.