Heat 1tbsp of oil in a large frying pan (use one that has a lid if possible). Add the potatoes, onion and paprika, and cook over a medium-high heat (uncovered) for 5-10 minutes, stirring occasionally, until the potatoes are quite crispy. Then, cover the pan with a lid or large plate, and turn the heat down a little. Continue to cook for a few more minutes until the potatoes are soft all the way through.

Add the kale and garlic, and cook uncovered for a few more minutes, until the kale has wilted.

Meanwhile, heat the remaining 1tbsp of oil in a separate pan (non-stick is best), and crack in the eggs. Fry until cooked to your liking.

Season the potato hash to taste, and serve topped with the fried eggs.