Cut the ends off of 1 pound of Brussels sprouts then peel away bruised or discolored leaves. Slice the brussels sprouts in half lengthwise then place cut side down on the board and slice into small strips lengthwise to shred. Add them to a bowl and toss them with the salt, pepper, and ground mustard.

Next, slice 12 ounces of bacon into small short strips by turning it horizontally on the cutting board then slice along the length of the bacon.

Add a dash of oil to a large saute pan over medium-high heat. When the pan is hot, but not smoking, add the sliced bacon and cook until the fat renders and the bacon starts to crisp. Transfer the cooked bacon to a paper towel-lined plate or cutting board. Carefully pour all but two tablespoons of the bacon fat into a heat-safe bowl or jar.

Add the chopped shallot and 2 cloves of minced garlic to the pan with the remaining bacon fat and cook for 2-3 minutes, until soft and fragrant.

Add half of the brussels sprouts to the pan with the shallot and garlic and cook, stirring occasionally, for 3-5 minutes. You want to let them sit for a while to crisp up before stirring. If you add too many at once and overcrowd the pan they will get soft and soggy rather than crispy. Repeat this process with the second batch until all of the brussels sprouts are crispy and you can see some of the pieces are golden brown. Add more of the reserved bacon fat to the pan for the second batch, if needed.

When they're all cooked, add all of the brussels sprouts back to the pan with the bacon and turn the heat down to low to toss everything together with the apple cider vinegar.

To make a poached egg for the top, fill a tall saucepan with water and add a splash of white vinegar and bring it to a boil. Crack an egg into a dish then, once the water is boiling, stir it quickly into a vortex with a spoon and drop the egg into the swirling water. When it stops spinning, turn the heat off and let the egg cook and simmer in the hot water for a few minutes, or until the egg white is set and firm to the touch. Slice off any stringy egg whites then top the hash with the egg right away and enjoy with hot sauce or red pepper flakes. See notes for side dish options.