Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper.

Place the potatoes in a large bowl. Add 2 tablespoons olive oil, along with paprika powder, salt and pepper. Toss well to coat potatoes.

Spread the potatoes on the baking sheet.

Roast in the oven for 30-35 minutes while flipping occasionally until cooked through and golden.

Meanwhile, heat 2 tablespoons of oil in a skillet over medium-high heat. Add the sliced mushrooms and sauté uncovered until mushrooms are golden and all liquid is absorbed.

Reduce heat to medium. Add the green onion and cook for 5 minutes. Add the potatoes, stir and adjust the seasonings.

Heat enough oil to lightly coat the bottom of a small non-stick skillet over medium heat. Crack the eggs in single layer into the skillet. Season with salt and pepper. Cook until desired doneness (a runny yolk will be perfect for this recipe).

Divide the potato-mushroom mixture evenly in the serving dishes. Place the egg on top and sprinkle with cilantro.