Preheat a non-stick or cast-iron skillet over medium-high heat. Add ghee and heat until melted. Add peppers and onion and season with a pinch of salt. Cook, stirring occasionally, until onions are soft and translucent, about 3 minutes.
Add potatoes and cook, stirring occasionally, until potatoes are warmed through, about 3 minutes.
Add beef and cook, stirring occasionally, until warmed through, about 3 minutes. If using a smaller pan, set half of the hash mixture aside at this point to make some room for the eggs. You can then return the hash to the skillet after the eggs have cooked.
Crack each egg individually into a ramekin. Using a spoon or spatula, create a well in the hash and carefully pour the egg into the empty space in the pan. Repeat with each egg.
Lower the heat to medium and cook until the eggs have reached your desired doneness. Transfer hash to a serving plate, garnish with avocado and enjoy with hot sauce of choice.