Bacon and Brussels Sprout Hash

Directions

1. Place a large sauté pan over medium-high heat and add 2 tablespoons of olive oil. Place the bacon and thyme in the pan and cook for 6 minutes. Remove bacon and place on paper towels to drain. When cool, roughly chop into pieces.
2. Put the Brussels sprouts, potatoes and pearl onions into the pan, sprinkle with salt and pepper and then sauté for 5 minutes.
3. Pour in the chicken stock and continue to cook the mixture until the liquid has evaporated.
4. Poor in the balsamic vinegar and mix well. Continue to cook for 2 minutes then remove from heat. Stir in the parsley and bacon and serve immediately.