Place Potato (4 cup) in a pot of cold, salted water. Bring the pot to a boil and cook until they are 90% cooked. Drain and set aside.
Preheat oven to 400 degrees F (200 degrees C).
Melt Butter (3 tablespoon) in a large cast iron skillet. Add White Onion (1 1/2 cup), then potatoes, Beef Chuck (3 cup), and Green Chili Pepper (1 1/2 cup).
Mix and heat until the hash is heated through and bottom has begun to get crispy.
With a large spoon, make indentations in the hash. Crack the Egg (6) and place one in each indentation. Cover with foil and bake until bottom is crispy and eggs are cooked to desired amount, about 10- 20 minutes.
Smother with Canned Green Chiles (to taste), Scallion (2), and Monterey Jack Cheese (1 1/2 cup), if desired. Serve with Tortilla Chips (to taste).