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Preheat the oven to 400ºF. Place the cut potatoes a large bowl, and toss them with the olive oil, garlic powder, onion powder, salt, and pepper. Stir to coat well, then spread them out on a rimmed baking sheet in a single layer. Make sure a cut-side of the potato is touching the pan, to get the most crispy results. Bake for 15 minutes, then flip the potatoes and cook for another 10 to 15 minutes, until very tender and golden.
While the potatoes are in the oven, you can saute the veggies. In a large skillet over medium-high heat, add in the onions and bell pepper. Stir for 3 minutes, just until they start to soften, then add in the cabbage, salt, and pepper. Continue to cook until the cabbage is tender, about 8 minutes more.
When the potatoes and veggies are both done cooking, you can assemble the breakfast bowls by adding a portion of each to 4 serving bowls. Top them each with a hard boiled egg, if using, and sliced avocado and fresh herbs, as desired, then serve warm right away.
Leftovers can be stored in an airtight container in the fridge for up to 5 days. You can reheat the veggies in a microwave using 30-second intervals until heated through again, or dump the potatoes and veggies in a skillet over medium-high heat and stir until heated about, about 3 to 5 minutes.