• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Dice potatoes into 1/2-inch pieces. Core, deseed, and dice bell pepper into 1/2-inch pieces. Halve, peel, and cut onion into 1/2-inch-thick wedges. Mince a wedge or two until you have 1 TBSP (2 TBSP for 4); place in a medium bowl and set aside.

• Toss potatoes, bell pepper, and onion wedges on a baking sheet with a large drizzle of oil. (For 4 servings, divide between 2 sheets.) Season with Southwest Spice, salt, and pepper. • Roast on top rack (top and middle racks for 4) until potatoes are golden brown and softened, and bell pepper and onion are lightly charred at the edges, 25-30 minutes.

• Meanwhile, finely dice tomato. Roughly chop cilantro. Mince jalapeño, removing ribs and seeds for less heat.

• To bowl with minced onion, add tomato, half the cilantro, and jalapeño to taste. Add half the vinegar (all for 4 servings), 1/4 tsp sugar (1/2 tsp for 4), and a pinch of salt and pepper; stir to combine. Pat steak dry with paper towels and season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add steak and cook to desired doneness, 4-7 minutes per side. Turn off heat; transfer to a cutting board to rest. Wash out pan

• When veggies have about 5 minutes left, heat a drizzle of oil in a large pan over medium-high heat. Crack eggs* into pan and cover. (For 4 servings, you may want to cook eggs in batches.) Fry eggs to preference. Season with salt and pepper. • When eggs have about 1 minute left, sprinkle each with Mexican cheese; cover pan until cheese melts. • Remove pan from heat. Use pan used for steak here.

• Once veggies are done, season with salt and pepper. • Divide potato hash between plates; top with cheesy fried eggs, pico de gallo, and smoky red pepper crema. Sprinkle with remaining cilantro if desired and serve. Thinly slice steak against the grain; fan over hash.