Preheat the oven to 400 degrees F (200 degrees C).
Combine butternut squash, green pepper, onion, bourbon, olive oil, garlic, paprika, onion powder, and salt in a large bowl. Toss until well combined and arrange on a baking sheet.
Roast in the preheated oven until squash is tender and lightly browned, 25 to 30 minutes.
Meanwhile, break 6 eggs into a large nonstick skillet and cook over medium heat until the whites have set, 3 to 4 minutes. Serve up hash with a fried egg on top of each portion.
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