Heat 3 tablespoons evoo in a large sauté pan over high heat. Add potatoes and spread out. Reduce heat to medium and cook potatoes until the outsides are crisp but the insides are soft about 15 minutes. 

Add kale and garlic, cook until just wilted. Add salt, pepper, and other spices if desired, stir to mix and adjust seasoning to taste. If it gets too dry you can add a little water. Keep the pan warm while you cook your eggs.

In a separate skillet over medium heat, add the other 1 tablespoon evoo and cook eggs sunny-side-up; turn over just to ensure they are cooked, slide onto hash and serve.