Turkey stuffing breakfast hash with eggs

Square up the potatoes and cut a fine-ish dice; smaller cooks faster.

Cook the potatoes in a hot pan with a glug of olive oil for a few minutes, since they take longest.

Add another shot of oil, half a diced yellow onion, about 2 cups of quartered or halved Brussels sprouts and a little diced jalapeno.

Cover and cook about 10 minutes, stirring every couple of minutes, until the potatoes and sprouts take color and everything softens.

Season with garlic powder, onion powder, salt and pepper. Add about 2.5 to 3 cups of smoked turkey and the stuffing mix.

Cover and heat through, 5 minutes.

Stir in Kewpie and the gravy so the hash is not dry.

Plate on a platter, make a landing spot and top with two runny-yolk eggs; serve with the fritters, rolls and more gravy.