From the April/May 2018 issue
Serves 2


  • 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


  1. Cook the bacon in a large skillet over medium heat until crispy. Remove from the pan

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