.Preheat oven to 425°F. Line a half sheet pan with parchment paper.
Peel and cut the squash into 1.5 inch cubes. Kabocha squash peel is thin and edible . I peeled mine because the skin was bumpy and didn't look pretty. If you decide to peel it, microwave it for 5 minutes to soften the skin.
Dice onion and bacon.
Place potatoes, onions and bacon in a large bowl. Sprinkle spices on top of other ingredients and combine gently with hands or a spatula.
Pour onto parchment paper and bake till brown and crispy, 50 to 60 minutes.
A few minutes before serving, fry eggs in a separate pan . Top potatoes with eggs and serve.
Alternatively, you can crack the eggs on the potatoes and return to the oven until desired doneness, 3-5 minutes.