Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Once the pot of water is boiling, add the diced potatoes. Cook 6 to 7 minutes, or until slightly tender when pierced with a fork. Turn off the heat. Drain thoroughly.

Meanwhile, halve, peel, and thinly slice the onion(s). Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve the lime(s) crosswise; squeeze the juice into a bowl. Add the sour cream and 2 teaspoons of water (or 4 teaspoons for 4 servings); season with salt and pepper. Stir to combine. Cut off and discard the stem of the pepper(s). Halve lengthwise; remove the ribs and seeds, then medium dice. Thoroughly wash your hands immediately after handling. In a bowl, combine the sugar, 1 tablespoon of water (or 2 tablespoons for 4 servings), and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be.

In a medium pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the pork; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 7 to 9 minutes, or until browned and cooked through. Carefully drain off and discard any excess oil. Leaving any browned bits (or fond) in the pan, transfer to a plate.  Use the same pan to start the hash.

In a medium pan (or large for 4 servings), heat 1 tablespoon of olive oil (or 2 tablespoons for 4 servings) on medium-high until hot. Add the parboiled potatoes in an even layer (carefully, as the oil may splatter). Cook, without stirring, 3 to 4 minutes, or until lightly browned and crispy. Add the diced pepper(s), sliced onion(s), and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until softened. Add the chipotle mixture (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until combined.

Add the cooked pork to the pan; stir to combine. Using a spoon, create wells in the center of the hash. Crack an egg into each well; season with salt and pepper. Evenly top the hash with the cheddar and monterey jack. Reduce the heat to low. Cover the pan with foil and cook 5 to 7 minutes, or until the egg whites are set, the yolks are cooked to your desired degree of doneness, and the cheese is melted. Turn off the heat. Serve the finished hash drizzled with the lime sour cream. Garnish with the sliced green tops of the scallions. Enjoy!