Roasted Potato Tacos with Eggs | Michigan Potatoes

Ingredients

• 3/4 lb. russet potatoes cleaned and cut into 1/4-inch cubes
• 1 cup chopped bell pepper medley
• 1 teaspoon table salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon garlic powder
• 6 each large eggs
• 6 each 6-inch corn tortillas
• 4 ounces sliced avocado optional