Irish Bacon with Roasted Potatoes, Shallots and Thyme

2 lbs. Yukon gold potatoes cut into 1/4-in. thick rounds

10 shallots, quartered

1/4 cup plus 2 Tbsp. evoo

1 Tbsp. unsalted butter

1 Tbsp. plus 1 -1/2 tsp. fresh thyme leaves

1 lb. thinly sliced Irish bacon

Coarse salt and freshly ground black pepper

eggs cooked any way.

Preheat the oven to 375*F.

Toss potatoes with shallots, 1/4 cup oil, thyme and 1/2 tsp. salt in large bowl, season with pepper.  Arrange in a single layer on a rimmed baking sheet.  Roast, flipping once, until edges are golden brown, about 20 minutes per side.  Melt butter with remaining 2 Tbsp. oil in large skillet.  Add bacon slices in a single layer and cook, flipping once cook about 3 minutes per side.  Divide potato mixture among plates and season with salt.  Arrange bacon and potatoes among the plates divided evenly.  Serve with eggs cooked to your liking.