Beet Hash with Runny Eggs

In a high-sided skillet, cover beets and turnips with water and bring to a boil. Season with salt and cook until tender, about 7 minutes. Drain and wipe out skillet.

Heat oil in skillet over medium-high heat. Add boiled beets and turnips and cook until turnips begin to turn golden, about 4 minutes.

Reduce heat to medium, add onion, and cook, stirring, until tender, about 4 minutes. Stir in parsley.

Make four wells in the hash. Crack one egg into each and top with salt and pepper. Cover and cook until whites set but yolks are still runny, 3–5 minutes. Garnish with additional parsley if desired.