Start of by boiling your diced potatoes till par boiled. They'll continue to cook once sautéed so don't fully cook them at this stage. Drain them, place them in a bowl and pop them in your freezer for 10-12 minutes so they cool down.
In a pan heat 2 tablespoons of butter or oil and add the potatoes. Spread them into a single layer and let them cook on a medium low flame for 5-6 minutes without turning or stirring them. Once the potatoes are golden brown from the bottom, add the chopped peppers and jalapeno and saute for 2-3 minutes. Season with taco seasoning, paprika, salt and black pepper.
Add the cheese onto the potatoes, lower the flame and cover the pan so the cheese can melt. In a small pan prepare your eggs the way you like them.
Once the eggs are cooked assemble the bowls. Divide the cheesy potato mixture into 3 bowls, then top with your fried, scrambled or poached eggs. Sprinkle over some taco seasoning and fresh cilantro, and serve warm.