In a cast iron skillet, heat oil on low-medium heat. Add in potatoes and sautee until knife tender, about 20 minutes.
Add in onion and pancetta and cook another 5 minutes.
Stir in baby kale and shredded cheese. Using a spoon, create 4 wells in the hash. In each well, break open one egg. Cook until egg whites are set, about 4-5 minutes.
Season with salt and pepper.
Notes
You can also make this dish in the oven. Simply follow the same steps either in a cast iron or on a sheet pan and bake in the oven at 400F.