Gather all your ingredients: fresh Brussels sprouts, diced red onion, minced garlic, and cooked bacon. Clean the Brussels sprouts and slice them into halves or quarters.

In a heavy-bottom pan, heat the bacon fat over medium-high heat until it shimmers. Add the diced onion and sauté for about 4-5 minutes until they turn translucent.

Increase the heat to high and add the Brussels sprouts. Season with kosher salt and freshly cracked pepper. Cover the pan and cook for 10-12 minutes, stirring occasionally.

Once the Brussels sprouts are tender, stir in the crumbled bacon and minced garlic. Cook for an additional 1-2 minutes until the garlic is fragrant.

In a separate skillet, add bacon fat or oil and heat over medium heat. Crack the eggs into the pan and cover until the whites are set but yolks remain runny.

Plate the warm Brussel Sprout Hash and top with a cooked egg. Garnish with cracked pepper or fresh herbs if desired.