In a cast iron skillet (if available), crisp four slices of bacon over low heat. Remove from the pan and set aside to cool. Cut or tear into small bite-sized pieces once cool.

Drain the bacon fat from the pan, leaving just enough to lightly coat the bottom.

Turn the heat up to medium-high and add the potatoes, salt and pepper. Saute until halfway cooked through, about 10 minutes. Stir every 2-3 minutes to get a nice color and ensure even cooking.

Once the potatoes are partially cooked, stir in the diced apples, sage, rosemary and crumbled bacon. Continue cooking until the potatoes and apples are soft with a nice golden brown crust.

Create four small openings in your hash and spray olive oil into the openings. Reduce the heat to medium-low and crack an egg into each opening. Cover and cook until the whites are set, about 4 minutes.

Sprinkle with parsley and serve right out of the pan!