This bacon-infused dish is almost like a brussels-sprouts hash.
Trim brussels sprouts; shred in a food processor fitted with a slicing blade. Set aside.
In a large nonstick skillet over medium heat, cook bacon until crisp, 4 to 5 minutes; transfer to paper towels to drain.
Discard all but 1 tablespoon rendered fat from skillet. Add brussels sprouts and water; season with coarse salt and ground pepper. Reduce heat to medium-low. Cover; cook, stirring occasionally, until sprouts are tender, 20 to 25 minutes (add more water if pan becomes dry).
To serve, crumble bacon over sprouts; drizzle with cider vinegar, if desired.
