Cut the bacon into pieces with sharp kitchen shears. Pull apart any small pieces that are stuck together.

Place the bacon into a large skillet and turn the heat to medium. Cook the bacon for about 5 minutes or until it is done. Remove the bacon pieces from the skillet, leaving about 2-3 tablespoons of bacon grease. Set the bacon aside.

Add the chopped onion and sweet potato to the skillet with the bacon grease and cook on medium heat, covered, for about 6-7 minutes. The onions should appear translucent and the potato should be almost tender. Stir occasionally.

Add the Brussels sprouts to the pan, along with the salt, pepper, garlic powder, chili powder and coconut aminos. Cook on medium-high heat for 5-7 minutes, stirring occasionally. If you're not topping it with eggs, continue cooking for a few more minutes until the Brussels sprouts are slightly browned on the outside and tender on the inside. Add more seasonings if needed. Stir in the reserved bacon pieces and serve.

If you are topping the hash with eggs, create 3-4 divots in the hash with a spoon. Crack the eggs into those holes and cover the skillet. Let it cook over medium heat for about 5 minutes (for yolky eggs) or until the eggs reach desired doneness.

Remove from the heat and immediately serve portions of the Brussels sprouts hash with red pepper flakes or hot sauce on the side.