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Adjust oven rack to upper-middle position and preheat to 400. Spread potatoes on a large microwavable plate and cover with paper towels. Microwave on high until heated through but slightly undercooked (4-6mins). Heat 2 tbsp oil in a 12in cast-iron or nonstick skillet over high heat until lightly smoking. Add potatoes and cook, stirring and tossing occasionally until well browned on about half the surfaces, ~5mins. Reduce heat if pan is smoking heavily. Add peppers and onions and cook, tossing and stirring occasionally until all veggies are browned and charred in spots, ~4mins. Add hot sauce and stir continuously for 30 more seconds. Season with salt and pepper. Make 2 wells in the potatoes and crack the eggs into them. Season the eggs with salt and pepper and transfer the skillet to the oven. Cook until desired, ~3mins. Serve immediately.