Brussels Sprouts and Jersey Bacon Hash

Heat a large frying pan over medium heat and cook the chopped bacon until crispy, about 5-6 minutes. Remove and set aside.

In the same pan with the bacon fat, add the Jersey butter and diced potatoes. Cook for 8-10 minutes until golden and tender.

Add the diced onion and cook for 3-4 minutes until softened.

Add the shredded Brussels sprouts, garlic, and thyme leaves. Cook for 5-6 minutes until the sprouts are tender and slightly caramelized.

Return the crispy bacon to the pan and mix well. Season with salt and pepper.

Make four wells in the hash and crack an egg into each well.

Cover the pan and cook for 3-4 minutes until the eggs are cooked to your liking.

Serve immediately, dividing the hash and eggs among four plates.