Potato Baskets with Veggies and Eggs Recipe - Eat Wisconsin Potatoes

Ingredients

• 2 large russet potatoes (scrubbed and shredded)
• 4 Tablespoons olive oil
• 1 Tablespoon paprika
• 1 teaspoon salt
• 2 teaspoons black pepper
• 8 eggs
• 2 Tablespoons milk
• 2 Tablespoons fresh parsley (minced)
• 4 medium-size stalks of asparagus (chopped)
• 3 Tablespoons green onion (chopped)
• 2 Tablespoons beet juice (from a can of beets)
• ¾ cup plain Greek yogurt
• Parsley springs (for garnish)