Begin by heating a pot of water over medium-high heat, then add the diced potatoes and bring to a gentle boil. Cook for 5 minutes, drain using a strainer, and set aside.
Allow the steak to rest at room temperature for 15 minutes, then season both sides with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Heat 2 tablespoons of the oil in a skillet over medium-high heat.
Sear the steaks for 4 to 5 minutes per side until a golden crust forms. Transfer the steak to a cutting board and let it rest for 10 minutes before cutting it into cubes.
Lower the heat to medium and pour the remaining oil into the skillet. Add the parboiled potatoes, onion, and bell peppers. Sprinkle with minced garlic, paprika, red pepper flakes, and the remaining salt and pepper. Sauté for approximately 15 minutes, stirring occasionally to avoid burning.
Incorporate the cubed steak into the mixture and stir gently. Allow it to cook for a few additional minutes if the steak requires further doneness.
Reduce the heat to medium-low. Create four wells in the hash and carefully crack one egg into each. Cover the skillet with a lid and cook for 3 to 4 minutes, or until the eggs reach your preferred consistency.
Season further with salt and pepper to taste. Garnish with freshly chopped parsley or green onions if desired, then serve immediately.