Poached Eggs on Brussel Sprout & Potato Hash

Dice the red potatoes to small cubes, and fry to get a crisp edge. Spice to taste, e.g. salt / pepper / thyme. Remove the remaining stalk from each brussel sprout, and slice thin lengthwise (getting small bit of base / tougher area neat stalk in each slice.) Fry the brussel sprouts, adding what is available; mushrooms, peppers, tomatoes. Spice to taste, e.g. salt / pepper / dill. Poach eggs and serve over hash. Garnish with scallions and avocado.