Brussels Sprout & Potato Hash for Two

Heat oil in a medium nonstick skillet over medium-high heat. Add onion and rosemary and cook, stirring, until beginning to brown, about 2 minutes. Stir in hash browns, salt and pepper, then spread the mixture into an even layer in the pan. Cook, undisturbed, for 4 minutes.

Reduce heat to medium. Stir in Brussels sprouts, spread back into an even layer and cook, stirring every 2 to 3 minutes and returning the mixture to an even layer, until golden brown, 10 to 14 minutes total. Remove from heat and stir in Parmesan.

Meanwhile, fill a medium saucepan with 2 inches of water; bring to a boil. Reduce to a gentle simmer. Working with one at a time, break an egg into a small bowl, submerge the lip of the bowl into the simmering water and gently add the egg. Repeat with the remaining egg. Cook for 4 minutes for soft set, 5 minutes for medium set and 8 minutes for hard set. Using a slotted spoon, transfer the eggs to a clean dishtowel to drain for a minute. Serve the eggs over the hash.