Preparing the Potatoes

1. Preheat your oven to 400°F (200°C).
2. Scrub the potatoes clean and prick them a few times with a fork.
3. Place the potatoes directly on the oven rack and bake for about 1 hour, or until they are tender when pierced with a fork.
4. Once cooked, remove from the oven and let them cool slightly before handling.
5. Once cooled, dice the potatoes into medium-large chunks. 
6. Heat a large cast iron skillet and add 2 tablespoons of the avocado oil to the skillet. 
7. Add the potatoes, season with salt and pepper, garlic powder, onion powder, smoked paprika, and flip after 5-7 minutes, or until the potatoes are golden brown and crusty on one side. 

Cooking the Beef and Veggies

1. Add one tablespoon of avocado oil in a separate skillet on medium-high heat.
2. Add the diced bell peppers and red onion and cook, stirring occasionally, until softened about 5 minutes.
3. Add the ground beef and cook, breaking it up with a spatula, until browned and cooked. Drain excess fat. Turn back to the pan.
4. Stir in the minced garlic and cook for about 1 minute or until fragrant.
5. Add the beef mixture to the cooked potatoes.
6. Add the diced tomatoes and pinto beans to the skillet and stir to combine.
7. Season the hash with the taco seasoning.

Cooking the Eggs

1. Heat a small amount of oil over medium heat in a separate nonstick skillet.
2. Crack the eggs into the skillet and cook to your desired doneness (sunny-side-up, over-easy, or scrambled).

Final Touches

1. Sprinkle with the cheese and let melt.
2. Top with cilantro, diced avocado, and green onion.
3. Top the potato and beef mixture with the cooked eggs.
4. Serve immediately and enjoy!