Cook potatoes: Preheat the oven to 200º C fan bake and line 2 large baking trays with baking paper. Bring a large pot of water to a boil. Add the potatoes and cook for 10 minutes, or until fork-tender. Drain the potatoes and lay them on the baking tray. Smash the potatoes using either a fork or the bottom of a bowl/cup. Drizzle with 2 tsp olive oil, 1 tsp salt & 2 tsp lemon pepper. Bake for 20 minutes, then flip & bake for a further 10 minutes.
Brussels: Finely shred 100g Brussels sprouts and 1 small onion. Lay on the second baking tray and drizzle with 1 tsp olive oil, 1 tsp salt & 1 tsp pepper. Place in the oven when the potatoes have around 20 minutes left.
Bacon: In a cold pan, add the 4 streaks of bacon. Bring to a high heat and cook for 3-5 minutes, until crispy. Remove and roughly chop.
Dressing: In a bowl, combine 1 tsp crushed garlic with 1 tsp pepper, 1 tsp dijon mustard, juice & zest of 1 lemon, 3 tsp brown sugar and 3 tbs olive oil. Mix well and set aside.
Edamame: Cook 1/2 cup edamame shells as per the packet instructions. Set aside.
Assemble: Now that the potatoes are crispy & Brussels are cooked, add them to a large bowl. Add the cooked edamame, chopped bacon, dressing and chopped chives. Mix well & serve immediately.