Brussels Sprouts Hash with Fried Eggs

Instructions

1. Prepare the brussels sprouts
   Trim the ends of the brussels sprouts and remove any discolored outer leaves. Cut them in half lengthwise, and if they're very large, quarter them. Rinse and pat dry with paper towels.
2. Cook the bacon
   In a large cast-iron skillet or heavy-bottomed pan, cook the bacon pieces over medium heat until crispy, about 5-7 minutes. Remove with a slotted spoon and set aside on paper towels, leaving the bacon fat in the pan.
3. Make the potato base
   Add the diced potatoes to the bacon fat and cook for about 8-10 minutes until they begin to soften and brown. Add the diced onion and cook for another 3-4 minutes until translucent. Stir in the minced garlic and cook for 30 seconds until fragrant.
4. Add the brussels sprouts
   Add the halved brussels sprouts and diced red bell pepper to the skillet. Drizzle with olive oil if the pan seems dry. Season with smoked paprika, dried thyme, salt, and pepper. Cook, stirring occasionally, for about 8-10 minutes until the brussels sprouts are crispy on the outside and tender on the inside.
5. Return the bacon
   Return the cooked bacon to the skillet and stir to combine all ingredients evenly. Create 8 small wells in the hash mixture for the eggs.
6. Cook the eggs
   Crack an egg into each well. Cover the skillet and cook for about 3-5 minutes until the egg whites are set but the yolks are still runny, or longer if you prefer firmer yolks.
7. Serve
   Sprinkle the hash with chopped fresh parsley. Serve immediately, dividing the hash and two eggs per serving. Season the eggs with additional salt and pepper if desired.