Cut potatoes into 1/2 inch pieces and add to a pot full of water; bring to a boil. Reduce heat to low and simmer for 8-10 minutes. (Do not overcook, you are not looking for a very tender potato.) Drain and set aside.

Chop the onion and mince the garlic; set aside separately.

Heat a large skillet over medium and add bacon. Cook 5-7 minutes or until crispy. Remove from pan and pat with a paper towel to remove any excess grease; chop into bite-size pieces and set aside.

In the same skillet, add potatoes and onion. Stir and cook until potatoes begin to brown. Add garlic; cook for 1 minute. Season with salt and pepper. Gradually add kale 1 cup at a time; allow to cook down and become crispy. Once all kale has been cooked, return bacon to skillet and toss to combine.

Spray a separate skillet with cooking spray and heat over medium. Add as many eggs as will fit without overlapping, be careful not to break the yolks. Cover and cook for 3-4 minutes or until whites are set. Flip over and cook opposite side; remove from heat. Repeat with any remaining eggs.

Slice the apples. Serve each egg on top of potato and bacon hash with apple slices on the side.