In a large skillet over medium heat, add the bacon in a single layer and cook until golden and crispy.
Use a slotted spoon to transfer cooked bacon to a paper towel lined plate.
Add the shallot and garlic to the pan, and cook for 40 seconds to soften.
Add the sweet potato and sprinkle with salt, black pepper and seasonings.
Cook for 8 minutes, stirring frequently.
Stir in the shaved Brussels sprouts and and cover with lid.
Cook until the vegetables and potatoes are soft and fork tender, about 5 minutes.
Using a wooden spoon, make three wells in hash then crack an egg into each hole & season each egg with onion salt & black pepper.
Replace lid & cook until eggs are cooked to your liking, about 5 minutes for a just runny egg.
Sprinkle cooked bacon over entire skillet, season to taste & garnish with parsley.