In a medium saucepan, bring sweet potatoes and squash to a boil and cook for 10 minutes. Drain and set aside.
Heat a large skillet over medium heat and melt 2 tablespoons butter. Saute onion and bell and Anaheim peppers for 5 minutes. Add sweet potatoes, squash, jalapeño and spices and cook for 5-8 more minutes, stirring occasionally.
In a skillet, melt remaining butter over medium heat and fry eggs 2 at a time. Place eggs over hash and serve with salsa if desired.