Fill a small pot half way with salted water. Peel 1 sweet potato and chop into small chunks. Add sweet potato to the pot and bring water to a boil. Cook for approximately 10-15 minutes or until sweet potato is soft and tender.
Meanwhile, chop the remaining sweet potatoes and butternut squash into small cubes. Set aside.
In a large skillet or Dutch oven heat oil over medium high heat. Add the diced shallots to the hot oil and sprinkle with salt and pepper. Sauté shallots for 4-5 minutes, or until soft and just starting to brown. Add the minced garlic and sauté for one minute more, stirring constantly.
Add the cubed butternut squash and sweet potato to the skillet and mix well. Cover the skillet with a fitted lid and allow potatoes and squash to sauté until fork tender, stirring occasionally to prevent burning, approximately 12-15 minutes (browning is good, burning is bad).
Add the chopped kale a stir to combine.
Drain the boiled potato and mash with a potato masher. Add the mashed potato to the skillet with the other potatoes and butternut squash and mix well. Season well with salt and pepper, to taste. Reduce heat to low while eggs are cooking.
Bring a large pan of water to a boil. Water should only be filled high enough to submerge the eggs. Add the vinegar to the water and reduce heat to a simmer. Carefully crack 1 egg into a small bowl and (very!) gently drop into the simmering water. Repeat with 2-3 more eggs (or as many eggs as the pan will comfortably hold without crowding). Allow each egg to poach for 3-4 minutes, or until the whites are set, but the yolk is still runny. Remove with a slotted spoon and gently place on top of potato hash.
Sprinkle with crumbled feta, chopped Italian parsley and red chili flakes (if desired). Best served immediately.