Chop your potatoes ahead of time to let them dry a bit (removing water helps them not to burn; you can pre-boil them first, or I’ll often just tamp them down with a cloth on the cutting board to soak up moisture after chopping) then chop poblanos and garlic.

Heat up oil in pan to medium-high and put potatoes in, stir around and let cook a few minutes. Add in poblanos and stir and cook for a few more minutes.

Add in garlic and a bit more oil and continue to cook uncovered until vegetables are done, preferably with a bit of golden brown-black charring on edges. Sprinkle with
salt after done cooking. Serve with fried eggs on top, and cheese on top of that, if desired.