In a large non-stick or cast iron pan over a medium heat, fry the bacon until crispy or to your liking, approximately 5 minutes. Turn off the heat and transfer the bacon to kitchen paper. Keep any bacon fat in the pan.
Turn the heat back to medium and add the butter plus the onion, cauliflower and turnips to the pan. Cook for about 4 minutes, stirring occasionally, until the vegetables begin to soften and begin to turn golden. Add the pepper and cook for 2 minutes. Add the chili and garlic for 1 further minute. Season with salt and pepper.
Add 3 tablespoons of water, plus the paprika and cover with a lid. Cook until the cauliflower is tender and the water has evaporated, about 3 minutes. (If the water evaporates before the cauliflower is tender, add a little more and cook for 1 - 3 more minutes.)
Stir through the cooked turkey and bacon.
Make the dressing by mixing the mustard, vinegar, olive oil, salt and pepper. Stir through the Low-Carb Turkey Hash leaving a little to drizzle on top of the eggs.
Add the olive oil to a clean non stick frying pan. Crack the eggs in the pan and fry to your liking. Season with salt and pepper.
Serve the eggs on top of the hash and drizzle with the remaining dressing.(If you prefer you can create holes in the hash and crack the eggs in and cook with a lid on for about 5 minutes or to your liking. You don’t need the olive oil for this.)
Storage: Hash can be stored in the fridge in Tupperware for up to 2 days. Eggs are best freshly cooked.