Sweet potatoes and turnips browned with bacon in this delicious brussels sprout hash. Served with over easy eggs always and forever.
1) Cut bacon into 1-inch pieces and add to a cold cast iron skillet. Start skillet over medium-low heat and cook slowly to render out fat from bacon. Cook until the bacon is crispy, approximately 15 minutes, stirring occasionally and separating bacon as it cooks. When bacon is crispy, remove the bacon, leaving the grease in the pan.
2) You want 3-4 tablespoons of grease in the pan. If you have less, add in some vegetable oil, if you have too much, pour some off.
3) Place bacon grease back over medium heat and add diced sweet potatoes and turnips. Season with a pinch of salt and pepper and cook until vegetables are soft and starting to brown around the edges.
4) Push the root vegetables to the outer parts of the pan and add the brussels sprouts to the center of the pan. Try to arrange the sprouts in a single layer with the cut side facing down so they crisp up a bit. Let the sprouts cooked for 3-4 minutes.
5) Stir the hash together and add the bacon back in.
6) If you want, cook the eggs in the same pan by pushing the hash to the sides and cracking the eggs in the center. You can either cover the pan for a minute or two to steam the eggs (sunny side up) or carefully flip the eggs after a minute of cooking for an over-easy or over-medium egg.
Serve the hash with the cooked eggs. Season each serving with a pinch of salt and pepper and hot sauce on the side!