Before starting, preheat the oven to 450˚F.Wash and dry all produce. Cut potatoes into 1/2-inch pieces.Halve Brussels sprouts (if larger, quarter them).Combine potatoes, Brussels sprouts, 1 tbsp oil and Mexican Seasoning on a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with pepper, then toss to coat.Roast in the middle of the oven, stirring halfway through, until tender and golden-brown, 18-20 min. (NOTE: For 4 ppl, roast in the middle and bottom of the oven, rotating sheets halfway through.)

Meanwhile, peel, then cut onion into 1/2-inch pieces.Core, then cut pepper into 1/2-inch pieces.Finely chop cilantro.Zest, then juice half the lemon (whole lemon for 4 ppl).

Heat a large non-stick pan over medium-high heat.When hot, add 1/2 tbsp (1 tbsp) oil, then onions and peppers. Cook, stirring occasionally, until tender, 4-6 min. Season with salt and pepper.Remove from heat. Transfer onions and peppers to a plate, then cover to keep warm.

Meanwhile, combine mayo, 1 tsp (2 tsp) water, 1/2 tbsp (1 tbsp) lemon juice, 1/4 tsp (1/2 tsp) sugar and 1/2 tsp (1 tsp) lemon zest in a small bowl. Season with salt and pepper, then stir to combine.

Reheat the same pan (from step 3) over medium.When hot, add 1/2 tbsp oil, then crack in eggs. (NOTE: Don't overcrowd the pan; cook eggs in 2 batches for 4 ppl, using 1/2 tbsp oil per batch!) Season with salt and pepper.Cover and pan-fry until egg whites have set, 2-3 min.** (NOTE: The yolks will still be runny.)

Add onions, peppers, half the cilantro and half the feta to the baking sheet with potatoes and Brussels sprouts, then toss to combine.Divide hash between plates. Top with fried eggs, then drizzle lemon mayo over top.Sprinkle with remaining cilantro and remaining feta.