In a medium pot, bring 2 quarts of water to a boil.
Cook the potatoes for 10 minutes, or until they are tender.
Preheat oven to 400 degrees.
Roast potatoes for 15 minutes, or until golden brown.
Heat up the canola oil in a pan and cook the peppers and onions for 4 minutes.
Add the roasted potatoes and garlic powder, and cook for 1 more minute.
Finish with Cholula Original, parsley, salt, pepper, and butter.
Place the egg over breakfast potatoes and sprinkle with scallions and Cholula Original.