Preheat oven to 400°F with a rack in the center. Scrub 2 potatoes and cut into ½-inch pieces. Place in a microwave-safe bowl and cover with a damp paper towel; microwave until just softened, 3-5 minutes.

While potatoes cook, halve 1 bell pepper, discard stem and seeds, and cut into ⅕-inch pieces. Thinly slice half of the 1 yellow onion (save rest for own use). Trim ends from 2 scallions and thinly slice, keeping dark greens separate for serving.

Heat 3 tablespoons neutral oil in a medium ovenproof skillet over medium-high. Add potatoes, bell pepper, and onions. Cook, stirring occasionally, until potatoes are browned and peppers and onions are softened, 8-10 minutes. Season to taste with kosher salt and ground pepper. Stir in ½ teaspoon granulated garlic and scallion whites and light greens; cook until fragrant, 30 seconds more.

Make 3-4 wells in veggie mixture (depending on how many eggs you're using). Sprinkle all of the 4 oz shredded cheddar-jack blend over top and crack 1 large egg into each well. Bake on center oven rack until egg whites are set and cheese is melted, 10-15 minutes. Serve potato-cheddar hash garnished with scallion dark greens and a drizzle of 2 oz Buffalo sauce. Enjoy!