Fall Breakfast Hash

• ½ lb bacon
• 4 c leftover roasted veggies (carrots, parsnips, sweet potatoes, potatoes, Brussels sprouts work great here), medium-large dice, depending on preference
• 1 tbsp fresh rosemary or sage, chopped
• 4 eggs, fried or poached

Add bacon to a large skillet and heat over medium. Cook bacon until crisp. Remove bacon and drain on paper towel. Leave about 2 tbsp drippings in the pan. Add leftover veggies and rosemary or sage to skillet and sauté until warm. Chop bacon and add to skillet, stirring everything to combine.

To serve, top hash with fried or poached eggs.