Spicy Mayo & Parmesan Potato Hash with Chives

In a cast iron skillet, heat up olive oil on medium high heat. Add chopped baby gold potatoes along with onion powder, garlic powder, and a pinch of salt & pepper. Mix together, cover, and cook for about 10-15 minutes until potatoes are crispy on the outside and soft on the inside. Be sure to stir occasionally to prevent burning. While potatoes are cooking, prepare your spicy mayo by mixing together mayo and organic sriracha. In a separate pan, heat up butter or oil on medium heat, crack the egg into the pan, and cook for a few minutes until whites are set and yolk is still runny. When potatoes are done, transfer to a plate. Top with some Parmesan and chives, then the egg, then a little more Parmesan, the spicy mayo, and more chives.