Great fall brussel sprout and hash brown recipe

Fall temperatures are cool and its time to enjoy more of your garden!  Here's one of my all time favorite brussel sprout recipes. The combination of garlic, rosemary, and brussel sprouts is a wonderful combination. So simple and so easy.  It can be served easily at breakfast, brunch, lunch, or dinner.

Olive Oil
1/2 T. Tone's garlic and rosemary seasoning
6 cups frozen hash browns
3 cups thinly sliced brussel sprouts
6 eggs
Crumbled bacon
Goat cheese or Feta cheese

Heat large pan on medium heat.  I use either a large wok or a large cast iron skillet. Add olive oil, probably about 2 to 3 tablespoons. Add garlic and rosemary seasoning then add hash browns and turn/stir until almost cooked.  Add sliced brussel sprouts and stir.  After that is complete, take a spoon and make 6 divots in the mixture.  Take each egg, crack, and place one egg in each divot.  Cover for a few minutes, but not too long as to make the hash browns mushy. Once the eggs look cooked to your liking, remove pan's lid and sprinkle crumbled bacon on top.  We serve this dish with a side of goat cheese, but you could easily substitute the cheese of your liking. Enjoy!