Place a large, heavy skillet (one with a fitted lid) over medium heat, uncovered. Add 1 tablespoon of ghee or coconut oil to the skillet.

Using a food processor, finely chop the sausages, you’ll need to do this in two batches. If you don’t have a processor, you can finely chop with a sharp knife..

Add the cauliflower and the turkey sausage to the skillet, and spread with a spatula. Sprinkle the sea salt, and garlic powder over the mixture, do not stir.

Let the turkey/cauliflower mixture cook for 5 minutes without stirring. When 5 minutes is up, stir the hash well, then let sit for another 5 minutes without stirring. Add the chopped parsley then stir well and let cook for another 5 minutes without stirring.

Make 4 wells for the eggs. Add a teaspoon of ghee or coconut oil to each well, then crack an egg into each. Reduce the heat to low, and put the lid on, slightly cracked.

Keep an eye on the eggs, and turn off the heat when they are set, 2-4 minutes depending on your preference. Season to taste with salt and pepper and enjoy!