Put diced potatoes in a glass, microwave-safe bowl and heat on potato setting. When potatoes are done (careful, the bowl will be super hot!), take the bowl out and set aside. Heat olive oil in a large skillet over medium-high heat. When oil begins to shimmer, add potatoes. Sprinkle with chili powder, salt, and pepper and cook until golden brown, about 10-15 minutes.

Make sure to spread potatoes in a basically even layer in the pan so they get nice and crispy. I let them sit on each side for a minute or two then flip them until they are golden. While the potatoes cook, get the ranchero sauce ready to go.

Use a vegetable peeler to peel the tomatoes. In a medium sauce pan, heat olive oil and add tomatoes, onion, garlic, jalapeno, and poblano. Cook until onion and pepper mixture softens, about five minutes. Add chicken stock, chili powder, salt, and pepper. Simmer for 10 minutes then turn off the heat. Add cilantro and blend ranchero sauce until nice and smooth (I used an immersion blender, but a regular blender will work just fine).

Layer the fried potatoes with fried eggs (leave runny yolks for an even tastier experience), avocado, and sour cream. Drizzle with ranchero sauce and serve with warm corn tortillas and lime wedges. This is a giant hash and I think it could easily feed three adults, if you serve it with a stack of tortillas and a side of black beans. That being said, two hungry adults ate nearly the whole pan, though Warren has a potato appetite equivalent to three grown people's so you be the judge...