Preheat your oven to 400°.

Trim the stalks off of the fennel bulb and set off to the side. I place mine in a drinking glass filled with a little water to keep them fresh.

Cut the fennel bulb in half and then into wedges, keeping the root-end in tact. Place these onto a foil-lined sheet pan, drizzle with olive oil, sprinkle with a few pinches of kosher salt and set off to the side.

Rinse the potatoes and pat dry with a kitchen towel. Cut the smaller potatoes in half and the larger ones into quarters. Place the potatoes and onions onto a rimmed, metal baking sheet. Drizzle with a little olive oil, sprinkle with paprika and garlic powder before tossing to combine.

Slide the pan with the potatoes and the pan with the fennel into your preheated oven and roast for 20 to 30 minutes. Remove the fennel about 10 minutes before the potatoes and coarsely chop.

Combine the chopped parsley and fennel in a small bowl.

When the potatoes are fork tender, add the chopped fennel, Parmesan cheese and sprinkle with a little of the parsley and fennel.

With the oven off, slide the pan back into the oven to keep warm while making preparing the eggs.

Serve the hash onto plates and top with a poached or fried egg, salt and pepper and a little of the parsley and fennel fronds.