Toss everything onto a baking sheet and into a hot oven for a wildly delicious brussels sprouts hash loaded with bacon goodness that is perfect with fried eggs. Skip the eggs and this hash is an excellent side dish.
Preheat oven to 400°F. On a half sheet pan, combine the brussels sprouts, turnips, bacon, and shallot. Add 2 tablespoons of the olive oil, the thyme, garlic powder, red pepper flakes and toss to combine. Place in the oven and roast for about 25 minutes, tossing 2 to 3 times during cooking, until vegetables and bacon are caramelized a deep golden brown and the vegetables are tender.
Meanwhile, add the remaining olive oil to a large non-stick skillet and heat over a medium heat. Crack the eggs and add them one at a time to the pan, spacing them evenly apart. Cook until the whites are cooked through but the yolks are still a bit runny, flipping once. Serve the eggs over the finished hash.
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