• Six to eight hours before you want to have Mexican hash, put a two or three pound beef roast into your crock pot. Add a cup of water, a teaspoon of salt and put it on low.
• When you are 30 minutes out from dinner, preheat your skillet and two tablespoons of coconut oil over medium heat.
• Preheat your oven to 350.
• Shred two medium size potatoes. (I  use a food processor, but a cheese grater will work also.)
• Chop half an onion, one bell pepper and a handful of fresh cilantro.  
• Preheat the oil until it is hot enough for the potatoes to sizzle when they are put in the pan.
• Cook the potatoes until they are crispy, flipping only once or twice. If they start to stick to the pan, add a little more coconut oil. Salt them liberally. I like to add about a half teaspoon per potato.
• Sauté the peppers and onions in a tablespoon of coconut oil, in another pan, until they are soft.
• I cook potatoes separately from the other vegetables, so they crisp up better. Onions and peppers release too much liquid and cause the potatoes to get soggy.
• Take your beef out of the crock pot and shred.
• Sprinkle salt, pepper, garlic powder, onion powder, cumin and the juice of half a lime over the cooked beef and toss to make sure all the beef is properly seasoned. It should be very tender. 
• Add the peppers, onions and seasoned beef to the crispy potatoes.
• Crack four eggs on top.
• Bake in a preheated oven for about 15 minutes, or until the eggs are set.
  

Avocado Creama 

• Put two avocados, 1/4 cup cilantro, the juice of one lime, 3/4 cup full fat Greek yogurt and 1/2 teaspoon salt into a food processor or blender.Blend until combined.Top your hash with salsa, cilantro, lime juice and avocado crema.