Start by bringing a pot of salted water to a boil. Add diced Yukon Gold potatoes and boil for about 5 minutes until they are just tender but not falling apart. Drain the potatoes well to prevent sogginess.

While the potatoes boil, season your steak generously with salt and pepper. Heat a skillet over medium-high heat and add a splash of vegetable oil. Sear the steak for 4-5 minutes on each side until a brown crust forms. Let the steak rest for about 10 minutes, then slice it thinly against the grain.

In the same skillet, add more oil if needed and toss in the boiled potatoes, chopped onion, and bell peppers. Cook everything over medium heat for approximately 15 minutes, stirring occasionally, until the vegetables are nicely browned and softened. Add minced garlic, paprika, and red pepper flakes, stirring until fragrant, about 1 minute.

Create four small wells in the mixture. Crack an egg into each well, cover the skillet, and lower the heat to medium-low. Cook the eggs for 3-4 minutes, adjusting the time based on how runny you like your yolks.

Gently use a spatula to divide the hash into portions. If desired, sprinkle with fresh herbs like parsley or chives for a burst of color and flavor.