Prepare the brussels sprouts. Trim the root ends and remove any bruised or yellowing leaves. Slice each sprout in half, then place cut side down. Thinly slice along the sprout lengthwise to create thin ribbons. Set the sprouts aside, and prepare the bacon and shallot.
Heat a cast iron skillet over medium high heat. Add the bacon and saute, stirring occasionally, until the fat renders and the bacon starts to crisp around the edges, 3-4 minutes.
Add the shallots to the pan and saute, stirring occasionally, until the’re soft and start to brown around the edges, 3-4 minutes.
Add the brussels sprouts, ground mustard, salt, and pepper to the pan and give everything a good stir. Saute the hash, stirring frequently, until the brussels sprouts are barely wilted, 4-5 minutes. Add the apple cider vinegar and stir continuously until the vinegar is evaporated, 1-2 additional minutes. Remove from heat and divide between 4 plates. If you’re preparing these in advance, transfer the portions to 4 containers with lids (I love these individual sized snapware containers!).
For immediate serving: Heat a 12"non-stick skillet over medium heat and add 1 tbsp ghee. Crack four eggs into the pan, one at a time, and fry for 1-2 minutes until the edges are set. Cover the pan and continue to cook until the whites are barely, an additional 2-3 minutes. Top each plate of hash with a fried egg, sprinkle with red pepper flakes, and serve immediately.
The hash can be prepared completely in advance through step 4. To reheat, remove the lid and microwave an individual portion for 60 seconds. Prepare the fried egg fresh, and top the warmed hash with the fried egg and a sprinkle of red pepper flakes.
Brussels Sprouts Hash with Bacon and Egg https://oursaltykitchen.com/brussels-sprouts-hash-whole30-paleo/