1. Peel potatoes and cut into cubes.

Heat a pot of water on high heat and add salt. Once boiling, add the potato cubes and cook for about 6 minutes or until slightly tender. Drain and set aside.

2. While the potatoes are cooking, prepare the veggies. Julienne zucchini, slice mushrooms, chop roasted red bell pepper, mince garlic.

3. In a large skillet, heat avocado oil over medium-high heat until hot. Carefully add the parboiled potatoes in an even layer and cook for 3 to 4 minutes, or until golden brown and crispy.

4. Add the zucchini, mushrooms, and garlic to the skillet. Cook over medium heat, stirring occasionally, for 2 to 3 minutes. Season with a pinch of salt and ground black pepper.

5. Add the spinach and chopped roasted red bell peppers to the zucchini, mushrooms and potato mixture.

Using a spatula, create two wells in the center of the hash. Crack an egg into each well. Top the hash with crumbled goat cheese.

6. Cover the skillet and cook over low heat for 5 to 7 minutes, or until the egg whites are set and the yolks are cooked to your desired degree of doneness.