Crispy Kale, Brussels Sprouts, and Potato Hash Recipe

Yukon gold potatoes, cut into 3/4-inch chunks

Kosher salt and freshly ground black pepper

vegetable or canola oil, divided

medium brussels sprouts, finely sliced (about 1 1/2 cups)

chopped, tightly packed kale leaves (about 1/2 bunch)

hot sauce such as Frank's Red Hot

small onion, finely sliced

minced fresh parsley leaves, divided

eggs

extra-virgin olive oil