One use for those leftover brussels sprouts!
Brussel Sprout and Mushroom Hash (from Closet Cooking)
1 small onion, finely diced
225g mushrooms, sliced
1 clove garlic, chopped
1/2 tsp thyme, chopped
450g brussels sprouts, trimmed and sliced
salt and pepper
Heat the oil in a pan over medium heat, add the onions and mushrooms and cook until the mushrooms release their moisture, it evaporates and the mushrooms start to go brown, about 15 mins.
Add the garlic, thyme and brussels sprouts, saute until tender, about 5 mins, let sit until the bottoms start to caramelise, about 5 mins, then mix everything up and season. Make small wells in the hash, add the eggs and cook until you're happy wth them.