Cook this hash until it’s golden brown and crusty on the bottom, then top with eggs for a bonus start to the day. Sub in other veggies as you’d like and maybe toss in some chopped fresh garlic with the leeks.
Place potatoes and squash in a large glass bowl; cover and microwave on high about 4 minutes.
Meanwhile, heat 1 tablespoon oil in a large skillet over medium-high heat. Add leeks; sauté about 2 minutes.
Add remaining oil to skillet; stir in par-cooked potatoes and squash. Season with salt and pepper. Sauté 5 minutes or until tender. Stir in mushrooms and chicken; cook and stir 5 minutes longer. Cook to internal temp of 165°F.
Add kale to skillet; cover pan and cook until wilted. Continue cooking until hash is browned.
Make 4 wells in the center of the hash; crack an egg into each well. Reduce heat to medium and cook about 5 minutes or until eggs are set. Sprinkle with fresh herbs and more freshly ground pepper.
Nutritional values may change if you choose to substitute another chicken product. If substituting frozen chicken for this recipe, thaw before cooking.