1. Put a 12 inch skillet over about medium heat.
2. Scrub the potatoes and cut them into about 1 inch pieces.
3. Finely chop the potatoes in 3 batches, using the food processor fitted with the S blade.
4. Squeeze the finely chopped potatoes in a clean dry kitchen towel to remove as much water as possible.
5. Cut the sausages into about 1 inch pieces, then finely chop them in the food processor in 2 batches.
6. Add the lard, ghee or coconut oil to the skillet and let it heat for about 1 minute.
7. Add the potatoes and the turkey sausage to the skillet, and spread with a spatula.
8. Sprinkle the sea salt, and garlic powder over the potatoes and turkey sausage.
9. Set the timer for 5 minutes, and do not disturb the hash until the timer goes off.
10. When the timer goes off stir the hash well, then set the timer for another 5 minutes and do not disturb.
11. When the timer goes off add the onion flakes then stir well. Set the timer for another 5 minutes and do not disturb.
12. When the timer goes off make 4 wells for the eggs. Add a teaspoon of lard, ghee or coconut oil to each well, then crack an egg into each.
13. Reduce the heat to low, and put the lid on, slightly cracked.
14. Keep an eye on the eggs, and turn off the heat when they are perfectly set.
15. Serve right away

Notes