Peel and coarsely grate the parsnips or cut into 1-2cm chunks. Peel and finely chop the onions.
Set a large frying pan over high heat. Squeeze the sausage meat out of its skins. Add the sausage meat to your hot pan. Break it up using a spoon. Fry the sausage meat till it starts to pick up a little colour.
Add the onions and parsnips to the pan. Season well. Fry till the parsnips are tender. Add a little oil to the pan, if needed.
Roughly chop the parsley. Toss it thought the hash. Divide between plates.
Add a little to the frying pan. Crack in one or two eggs at a time. Fry to your liking (pop a lid on the top to help cook them faster and more evenly).
Perch an egg on top of each plate of hash. Finish with a little more parsley, salt and pepper.