Prepare the potatoes: Bring a pot of salted water to a boil and add the diced potatoes. Parboil for about 5 minutes, until just fork-tender but not falling apart. Drain thoroughly and set aside to dry slightly.
Crisp the potatoes: In a large skillet (cast iron works best), heat 1 tablespoon of olive oil over medium-high heat. Add the parboiled potatoes and cook for 8–10 minutes, stirring occasionally, until golden brown and crispy on the outside. Remove the potatoes from the skillet and set aside.
Sauté the vegetables: In the same skillet, add the remaining tablespoon of oil. Sauté the diced onion and bell pepper for 3–4 minutes, until softened and fragrant. Add the minced garlic and cook for another 30 seconds, stirring frequently to avoid burning.
Combine steak and potatoes: Add the cooked potatoes back to the skillet along with the diced steak. Sprinkle in smoked paprika, chili powder (if using), salt, and black pepper. Stir well and cook for 3–4 minutes, allowing the flavors to meld and the steak to heat through.
Add the eggs: Using a spoon, make 3–4 small wells in the hash mixture. Crack an egg into each well. Cover the skillet with a lid and cook for 3–5 minutes, or until the egg whites are set but the yolks remain runny. For firmer yolks, cook for 1–2 minutes longer.
Serve and garnish: Remove from heat and sprinkle with freshly chopped parsley or green onions. Serve hot straight from the skillet for a rustic presentation. Optionally, top with shredded cheese for an extra layer of richness.
