Preheat the oven to 450°F (230°C) and line a large baking sheet with parchment paper.

Scrub the potatoes and cut them into ¾-inch cubes. Add them to a large bowl with the olive oil and ranch seasoning and toss until every piece is coated.

Spread the potatoes in a single layer on the baking sheet. Bake for 20 to 25 minutes, stirring halfway through, until golden on the edges and fork tender.

While the potatoes bake, warm the refried beans in a small saucepan over medium-low heat for about 5 minutes, stirring often. Stir in a splash of water if they're too thick, then keep them warm over low heat.

When the potatoes are almost done, melt the butter in a large skillet over medium heat. Crack in the eggs and cook for 2 to 3 minutes, until the whites are set. Gently flip them and cook 30 seconds more for over-easy eggs. Season with salt and pepper.

Divide the refried beans and ranch potatoes among 4 plates and sprinkle with the cheddar. Top each plate with a fried egg.

Finish with sliced avocado, cilantro and a spoonful of salsa if you like. Serve right away.