While Scott makes breakfast I get impatient and eat cake.  I decided a brussels sprout and potato hash would be a great use of the former. This would have been so good with some high quality corned beef. We both miss the corned beef hash at the shuttered Dinkytowner so much. Brussel Sprout Hash 1 LB Potatoes diced 1/2 LB or more quartered Brussels Sprouts A few tablespoons Olive Oil or Butter 1 Onion 1 tablespoon Garlic 1 tablespoon Dried Thyme Eggs on the Side Heat a cast iron skillet over medium heat and add two tablespoons olive oil. Once hot, add potatoes and brussels sprouts. Cook for 30 minutes, stirring occasionally. I like to scrape up the charred bits with a metal spatula.  Add oil as needed Once the sprouts and tatters are tender add the onion, garlic and thyme. Cook until onions are slightly browned, no more than 10 minutes. Don't forget to salt and pepper. I had prepped a batch of choclate ice cream the night before and t...