Fry the bacon in a large, heavy frying pan, then remove and set aside.
Saute the sweet potato in some butter, ghee or oil for about 5 minutes.
Add the courgette and pepper (and any other harder vegetables you are using) and cook for a further few minutes before adding the cabbage and lastly the kale (or any other softer vegetables) for the last few minutes.
Throw in the bacon and give it all a good mix together.
Meanwhile, fry or poach your eggs in a separate pan. When ready, dish up the hash into bowls and place the cooked egg on top.