Cut bacon in ½ inch pieces. Sauté on medium-low until fully cooked, about 10 minutes. Remove bacon from skillet and place on paper towel lined dish. Drain most of bacon oil from pan, keeping about 1 tablespoon in the pan.

Add potatoes to skillet, and sprinkle with salt and pepper. Sauté until fully cooked, golden brown, and tender, stirring occasionally for about 15 minutes. Add onion to skillet, and continue to cook until soft, about 5 minutes. Stir in Brussels sprouts. Cook until tender, stirring frequently, about 2-5 minutes, depending on size. My pre-shredded sprouts only needed a couple of minutes.

Turn burner on low. Make small pockets in the hash to fit the eggs in. Carefully crack an egg into each pocket. Cover and let cook until eggs are set. Add additional salt and pepper to taste. Brunch is served!