• Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper or aluminum foil and spray cooking spray. 

Roast Squash and Potatoes:

• Add butternut squash and sweet potato cubes to the baking sheet. Drizzle with 1 Tbsp olive oil and sprinkle with salt and pepper to taste. Toss around to evenly coat. Roast for 20-25 minutes, tossing halfway through. 

Cook Turkey:

• Meanwhile, spray a large skillet with cooking spray and set to medium heat. Add the ground turkey and sprinkle with salt and pepper to taste. Cook turkey until no longer pink, stirring frequently and breaking up with a wooden spoon as it cooks.Transfer turkey to a large bowl. 

Saute the Hash:

• Add remaining 1 Tbsp of olive oil to the skillet and set to medium heat. When shiny, add the kale, onion, apple, bell pepper, celery, garlic and parsley. Sprinkle it with salt and pepper to taste. Cook for 4-5 minutes or until the onions are tender. Then add the mixture to the bowl with the cooked turkey; add the cooked squash and sweet potatoes too, and gently toss everything to combine. Divide into six servings. 

Cook the Eggs:

• Spray a skillet with cooking spray and set to medium heat. Add the eggs and season with salt and pepper to taste. Cover and cook until eggs are sunny side up (about 2-3 minutes) or until cooked to your liking. Top each of the six servings with one fried egg each and serve. Other yummy topping options: goat cheese, feta cheese, avocado, sour cream, salsa, hot sauce, ketchup.