Turkey Hash with Bacon and Brussels Sprouts - Ohio Eggs

Ingredients

3 slices bacon, chopped

1 lb Brussels sprouts

2 cloves minced garlic

1 teaspoon dried thyme

1 teaspoon salt, divided

1 teaspoon dried oregano

2 tablespoons of butter

¾ lbs fingerling potatoes, diced

2 cups leftover or cooked turkey

Salt, pepper

4 eggs

Directions

In a large, deep skillet cook bacon over medium heat. When bacon is crispy, remove and set aside.
Cut the bottoms off of the Brussels sprouts and cut each one in half. Add the sprouts to the same hot skillet, add thyme, oregano and ½ a teaspoon of salt and cook them just until tender, about 10 minutes. Remove sprouts and set aside.
Add butter to the same skillet. Place potatoes in the hot skillet, sprinkle them with the remaining ½ teaspoon of salt and cook them until browned, about 30 minutes. When potatoes are finished, add sprouts and turkey to the potatoes reduce heat and stir. Keep warm.
Heat a skillet over medium heat and spray it with non-stick spray. Add 4 eggs to the skillet and cook the eggs until a desired degree of doneness.
To serve; divide hash between 4 plates and serve with the egg on top.