Beet & Potato Hash

Chop up the red onion and raw potatoes. Sauté them in some oil in a cast iron skillet, covered, for about 7-8 minutes until the outside of potatoes are crisp and the inside are soft. You can season as desired, using bay seasoning or garlic and onion powder. Mix in the cooked beets (ensure they are already cooked). Carve out some space in the pan for the eggs. Crack the eggs directly into the pan, cover, and cook for a few minutes until the whites are set and the yolk is still runny. Top with fresh parsley and a sprinkle of Parmesan.