Brussels Sprout Hash with Capers, Lemon and Hazelnuts

Ingredients

• ½ cup chopped hazelnuts
• 3 tbsp unrefined, cold pressed, extra virgin olive oil or coconut oil
• 1 tbsp unsalted butter (or just use more oil)
• 1/2 cup Reese Non Pareil Capers , well drained
• 16 oz Brussels sprouts, washed and trimmed, and shredded*
• the juice of 1 lemon, about 2 ½ tbsp
• Sea salt and freshly ground black pepper, to taste