Wake up and Indulge

So it clear that my photo is the one on the left and it may not look as good as the photo on the right, but this is one DELICIOUS way to start the day, especially for beet-lovers like myself.

INGREDIENTS

• 1/4 cup vegetable oil
• 4 medium red potatoes, medium dice (about 2 1/2 cups)
• 4 small red beets, peeled and cut into medium dice (about 1 1/2 cups)
• 1/2 medium white onion, peeled and cut into medium dice
• 2 medium garlic cloves, peeled and finely chopped
• 1/2 cup finely chopped fresh Italian parsley
• 4 large eggs

INSTRUCTIONS

1. Heat the oven to 450°F and arrange a rack in the middle. Place oil in a large cast iron skillet and put the skillet in the oven until the oil shimmers and the pan is heated through, about 5 minutes.
2. Combine potatoes, beets, onion, and garlic in a large bowl. Sprinkle generously with salt and freshly ground black pepper and toss to coat. Spread in an even layer in the hot skillet and roast in the oven until everything starts to get crispy, about 25 minutes. Remove from the oven, stir, and return to the oven to roast until beets and potatoes are fully cooked and browned, about 25 minutes more.
3. Remove the skillet from the oven and stir in parsley. Create 4 indentations in the hash and crack 1 egg into each indentation. Season eggs with salt and freshly ground black pepper. Return the skillet to the oven and cook eggs to desired doneness.