1. In a large skillet over medium-high heat, cook the bacon until crispy. Remove from the pan and set aside.
2. Add the butternut squash (or sweet potato), onion, brussels sprouts, and bell pepper to the pan. You’ll want about 2 tablespoons of bacon grease for cooking; remove any excess if needed.
3. Sauté the vegetables on medium-high for a few minutes, then reduce to medium heat and cook until the squash or sweet potato is tender.
4. Chop the cooked bacon and stir it back into the pan. Make 4 small wells in the hash and crack the eggs directly into them. Cover the pan and cook on low-medium heat until the egg whites are set.
5. Sprinkle with salt and pepper to taste, then serve hot.

This hash is a complete meal on its own, but you can pair it with buttered sourdough toast, a sprinkle of fresh herbs like parsley, or even a dash of hot sauce if you like some heat.