Pierce both potatoes a few times, put in the microwave and cook on high until cooked through, 5 to 7 minutes. Dice both potatoes and set aside. Alternatively, leftover baked potatoes work great.
In a medium skillet, melt the butter over medium heat. Drizzle in olive oil. Add the bell pepper, zucchini, onion, and jalapeño pepper and sauté until the vegetables are starting to soften. Add the diced potatoes to the veggies and cook until golden brown. Add minced garlic and sauté for another minute. Season chili powder, cumin, salt and pepper.
While the potatoes are browning, prepare eggs as desired. Plate potato and vegetable mixture with eggs served on top. Serve with sliced avocado or guacamole and salsa and a sprinkle of fresh cilantro.