Steps
1. Heat the olive oil in a skillet over medium heat.
2. Add the diced potato and cook for about 5-7 minutes, stirring occasionally, until they begin to soften.
3. Add the chopped onions and peppers to the skillet. Sauté for another 3-4 minutes until the vegetables are fragrant and slightly tender.
4. Stir in the canned beans, and season with salt and pepper. Cook for an additional 2-3 minutes until everything is heated through.
5. In a separate pan, fry the egg to your liking (sunny-side up or over-easy).
6. Serve the hash on a plate, topped with the fried egg. Drizzle with hot sauce if desired.