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In a large skillet melt 2 tablespoons of the butter over medium-high heat. Add the onion, zucchini, red pepper and squash. Season with salt and pepper and stir. Let cook, stirring often, until vegetables are golden brown, about 5-7 minutes. Transfer to a bowl and set aside.
Into the same skillet, add the remaining 2 tablespoons of butter and saute the potatoes over medium-high heat for about 5 minutes, until golden brown. Add the veggies back in and stir together. Turn the heat down to low while you fry the eggs.
In a separate skillet, spay the pan with Pam or add a small amount of butter and fry the eggs over low heat. While eggs are cooking, divide the veggies among 4 plates and top with the fried eggs. Serve immediately as is or with a hot sauce on the side.
Recipe would double well, but you might want to cook it in two skillets unless you have a very large one. Also you can make the potatoes a day or two ahead and leave them in the refrigerator unpeeled. Then, just cut them up when you're ready to make the hash. In addition, to save even more time, you can cut up all the veggies early in the day or even the day before and keep them covered and chilled in the refrigerator until ready to use.