Small dice the potato and roast in the oven until brown. This took about 30 minutes on 375 for me. You can do this ahead of time!
Meanwhile, slice the peppers and onion thinly.
Heat a skillet on medium. Add the oil, then the onion. Cook until soft and translucent.
Add the sliced peppers and cook until desired softness (we like our cubanelle peppers a tad crunchy).
Add the biltong, kale or other greens, salt and pepper. Stir to combine until the greens have just wilted. Turn off heat.
In another pan, heat to medium and cook eggs to desired doneness. We like ours runny to combine with the veggies!
Top the hash with eggs, serve and enjoy!!