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Preheat oven to 425 degrees.
Combine potatoes with 1 tablespoon of olive oil and seasoning mix in a large bowl or gallon-sized ziplock bag and toss until well coated. Layer potatoes on a large sheet pan.
In the same bowl or ziplock bag add chopped bell peppers, onion, 2 tablespoons olive oil and salt. Toss until well coated and add to the sheet pan with the potatoes.
Bake veggies and potatoes in preheated oven for 25-30 minutes, flipping halfway through.
Make 8 wells in the center of the vegetables and drizzle with the remaining tablespoon of oil. Crack one egg in each well.
Return the potato hash and eggs to the oven and cook for 10-15 minutes, or until the eggs are cooked to your desired doneness.*
Serve potato and egg hash with chopped cilantro and Sriracha Mayo or ketchup. Enjoy!