Brussels Sprout Breakfast Hash

  • 4 slices thick-cut bacon, chopped
  • 1/2 red onion, diced
  • 1 sweet potato, peeled and cut into 1/2-inch cubes
  • 2 garlic cloves, minced
  • 10-12 Brussels sprouts, stems removed and sliced
  • 3-4 large eggs
  • Salt + pepper to taste

Heat a large skillet over medium heat and add bacon. Cook until crispy and fat is rendered, then remove with a slotted spoon and let drain on a paper towel. Slightly reduce the heat under the skillet and add onion and sweet potato, tossing to coat. Cook until sweet potato has softened, about 6-8 minutes, then stir in garlic and cook for 30 seconds. Add sliced Brussels sprouts and stir to combine, cooking them until soft and caramely, another 5 minutes or so. In the meantime, poach or fry eggs, cooking until desired doneness. Serve immediately with buttered toast!

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