• Scrub or peel the potatoes.
• Trim the stem and root ends from the kohlrabi; using a sharp knife or peeler, peel off the tough outer skin.
• Cut the potatoes and kohlrabi lengthwise into ½-inch-thick slices, the slices lengthwise into ½-inch-thick sticks, then the sticks crosswise into ½-inch cubes.
• Peel and coarsely chop the red onion.
• Finely chop, press, or grate enough garlic to measure 1 teaspoon.
• Scrape off any seeds from the roasted red peppers; coarsely chop the peppers.
• Strip the rosemary leaves from the stems; finely chop enough leaves to measure 1 teaspoon.

In a large frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the potatoes, kohlrabi, and butternut squash, season with salt and pepper, and cook, stirring occasionally, until the vegetables start to brown and soften, 4 to 6 minutes. Add the onion, garlic, roasted red peppers, and rosemary and cook, stirring occasionally, until the onion starts to soften and the potatoes, kohlrabi, and squash are just tender, 3 to 4 minutes. Transfer the vegetables to a large bowl and season to taste with salt and pepper. Do not clean the pan.
While the vegetables cook, prepare the eggs.

Bring a medium sauce pot of lightly salted water to a boil with 1 tablespoon white wine vinegar or apple cider vinegar. Reduce to a simmer. Crack 1 egg into a small bowl or mug. Using a slotted spoon, swirl the water to make a gentle whirlpool. Slide the egg into the whirlpool. Repeat with the remaining eggs. Cook until the whites are set but the yolks are still soft, 3 to 5 minutes. If you prefer firmer yolks, cook for 2 minutes longer. Using the slotted spoon, transfer the eggs to a paper-towel-lined plate to drain.
While the eggs cook, prepare the beets.

• Cut a small corner from the beet packaging and drain off any excess liquid; cut the beets into ½-inch cubes.

In the same pan used for the vegetables, if dry, add 2 to 3 teaspoons oil. Warm over medium-high heat until hot but not smoking. Add the beets, season with salt and pepper, and cook, stirring occasionally, until starting to brown, 3 to 4 minutes. Remove from the heat and stir in the baby kale to wilt slightly. Transfer the beets and kale to the bowl with the other vegetables and gently stir to combine. Season to taste with salt and pepper.
While the beets cook, prepare the spiced yogurt and garnishes.

• Trim the root ends from the scallions; thinly slice the scallions. Measure out 1 tablespoon scallions and finely chop. Set aside the remaining scallions for garnish.
• Cut the lime into wedges for garnish.

In a small bowl, stir together the yogurt, chopped scallions, 1 tablespoon water, and as much yogurt spice blend as you like; season to taste with salt and pepper.

Transfer the hash to individual plates and top each with 2 eggs. Drizzle with the spiced yogurt and garnish with the remaining scallions. Serve with the lime wedges.