Preheat the oven to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Once the pot of water is boiling, add the diced potatoes. Cook 6 to 7 minutes, or until slightly tender when pierced with a fork. Turn off the heat. Drain thoroughly.

Meanwhile, cut off and discard the stem of the pepper(s). Halve lengthwise; remove the ribs and seeds, then medium dice. Peel and roughly chop 2 cloves of garlic (or 4 cloves for 4 servings). Thinly slice the scallions, separating the white bottoms and hollow green tops. In a bowl, combine the diced pepper(s), chopped garlic, and sliced white bottoms of the scallions. Grate the cheddar on the large side of a box grater.

In a large pan (cast iron or oven-safe, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the parboiled potatoes in an even layer (carefully, as the oil may splatter). Cook, without stirring, 3 to 4 minutes, or until lightly browned and crispy. Add the prepared pepper mixture; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened

Add the kale and a drizzle of olive oil to the pan; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until slightly wilted. Turn off the heat. Taste, then season with salt and pepper if desired.

If your pan isn’t oven-safe, transfer the finished hash to a baking dish. Using a spoon, create wells for the eggs in the center of the hash. Crack an egg into each well; season with salt and pepper. Evenly top the hash with the grated cheddar. Bake in the oven 5 to 7 minutes, or until the egg whites are set and the yolks are cooked to your desired degree of doneness. Remove from the oven. Let stand at least 2 minutes before serving. Serve the baked eggs and hash garnished with the sliced green tops of the scallions and as much of the hot sauce as you’d like, depending on how spicy you’d like the dish to be. Enjoy!