Preheat the oven to 350°F.
While the short ribs are in the Instant Pot prepare the potato hash. Slice the potatoes, peppers, onions, and garlic.
In a cast iron or oven-safe skillet, add butter over medium-high heat. Add minced garlic and onions to the skillet and saute for 1-2 minutes.
Add the sliced potatoes and saute for 8-10 minutes, until slightly tender and golden brown on the outside.
Season the potatoes with sea salt, pepper, paprika, and chili powder. Remove the skillet from the heat. Using the back of a spoon, create 5-6 openings for the eggs by slightly pressing on the potato mixture to create a small well.
Crack the eggs and pour them into openings in the potato mixture. (You can crack them in a ramekin first to avoid any shells getting into the dish). Season the eggs with sea salt and pepper.
Transfer the skillet into the oven and bake until the eggs are done, about 12-18 minutes. If you like your yolk runny, bake for 12 minutes. If you prefer hard yolk, bake the dish closer to 18 minutes.
If you made the short ribs in the Instant Pot, they should be finished around the same time as the potatoes and eggs! After removing the hash from the oven, nuzzle large chunks of short ribs into the hash.
Top your hash with au jus, chimichurri, and green onions (optional). Serve and Enjoy!