From the April/May 2018 issue
- 4 slices bacon, chopped (see note below)
- 3 medium Yukon Gold potatoes, grated
- 1/2 pound Brussels sprouts, trimmed and thinly sliced
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- Sea salt and black pepper, to taste
- 4 large eggs, cooked any style
- Chopped cilantro, for garnish
- Cook the bacon in a large skillet over medium heat until crispy. Remove from the pan
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