Boil potato and kumara in a large saucepan for 20 minutes or until tender. Drain; season to taste. Reserve pan; dry.

Meanwhile, squeeze sausage meat from skins; discard skins. Using damp hands, form sausage meat into walnut-sized roughly shaped balls; place on a baking-paper-lined tray. Cover; refrigerate until required.

Return same large saucepan to medium heat with a third of the oil; cook kale, stirring, for 3 minutes or until bright green. Drain on paper towel.

Add half the remaining oil to same pan; cook sausage meat, in batches, turning occasionally, for 4 minutes or until browned. (If the sausage meat starts to stick to the pan, stir in 1 tablespoon water to release it from the base.)

Return all sausage meat to pan; reduce heat to low. Add garlic; stir for 1 minute or until fragrant. Add potato and kumara; stir gently until just combined. Combine tomato paste, the water and cayenne pepper in a medium jug. Increase heat to high. Stir in tomato paste mixture; bring to the boil. Reduce heat to low; cook, covered, for 5 minutes. Stir in kale until heated through; season to taste.

Meanwhile, heat remaining oil in a large non- stick frying pan over medium heat. Fry eggs, in two batches, until cooked as desired. Season to taste.

Serve sausage and kale mixture in individual bowls topped with fried egg.