• Ground meat (including plant-based): Cut a small corner from the ground meat packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel. 
• Tofu: Pat the tofu dry with paper towels; crumble or cut into ¼-inch pieces. 

• Scrub the potatoes; cut the potatoes into ¼-inch pieces. 
• Peel and coarsely chop enough onion to measure 1½ cups [3 cups].

In a large frying pan over medium-high heat, warm 2 to 3 teaspoons oil until hot but not smoking. Add the potatoes, season with salt and pepper, and cook, stirring occasionally, until just tender, 3 to 5 minutes. Stir in the onion and cook until starting to soften, 1 to 2 minutes.

Add your protein, season with salt and pepper, and cook, stirring and breaking up the ground meat if using, until your protein is lightly browned but not yet cooked through, 3 to 4 minutes. Working in batches if needed, stir in the kale and cook until just wilted, 1 to 2 minutes. 

Spread the hash in an even layer in the pan. Crack the eggs onto the hash and season with salt and pepper. Reduce the heat to medium-low, cover, and cook until the whites have set, the yolks are runny, and your protein is cooked through, 2 to 4 minutes. If you prefer firmer yolks, cook for 1 to 2 minutes longer.

Transfer the hash to the table and, if desired, drizzle with half the spicy green harissa. Serve the remaining harissa on the side.