Bacon and Brussels Sprouts Hash

Prepare the vegetables: Trim the woody ends off the Brussels sprouts and thinly slice them lengthwise (shredding). Mince the shallots and garlic. Dice the bacon into 1cm pieces.

Place the diced bacon in a cold cast iron skillet. Turn the heat to medium and cook, stirring occasionally, until the fat has rendered and the bacon is crispy, about 8-10 minutes.

Using a slotted spoon, transfer the crispy bacon to a paper towel-lined plate. Leave approximately 30-45ml (2-3 tablespoons) of bacon fat in the skillet. Discard excess fat or save for another use.

Add the minced shallots to the hot bacon fat and sauté over medium heat for 2-3 minutes until softened and translucent.

Increase heat to medium-high. Add the shredded Brussels sprouts to the skillet. Spread them in an even layer and let them sit undisturbed for 2-3 minutes to char and caramelize.

Stir the sprouts and continue to sauté for another 3-5 minutes until they are tender-crisp and golden brown. Add the minced garlic in the last minute of cooking to prevent burning.

Return the crispy bacon to the pan. Drizzle with apple cider vinegar (if using) and toss to combine. Season with freshly cracked black pepper and salt to taste (taste first, as bacon is salty). Serve immediately.