Bacon and Brussels Sprouts Hash

1. Set a large saute pan over medium heat and add a 2-count of oil (about 2 tablespoons). Cut bacon into long, thin strips and add to pan with thyme. Cook for 5 to 7 minutes to render the fat. Remove bacon with a slotted spoon and set aside. Discard half of the fat in the pan. To the remaining fat in the pan, add the potatoes, brussels sprouts, and onions. Season with salt and pepper and cook until slightly browned. Add chicken broth and continue to cook for 3 to 5 minutes, until liquid has evaporated and vegetables are tender. Remove and discard thyme sprigs. Add vinegar and toss to coat. Cook until vinegar has reduced, then fold in parsley and reserved bacon.