First Step: Prepare the Potatoes

1. Peel and Dice the Potatoes: Begin by peeling the russet potatoes and cutting them into small cubes. You want the pieces to be uniform in size to ensure they cook evenly. Aim for about ½-inch cubes.
2. Boil the Potatoes: Place the diced potatoes in a pot of salted water and bring it to a boil. Let them cook for about 5-7 minutes until they are just tender but not fully cooked. This step helps speed up the cooking time later and ensures a crispy texture on the outside.
3. Drain and Dry the Potatoes: Drain the potatoes in a colander and let them sit for a few minutes to allow any excess water to evaporate. Pat them dry with a kitchen towel to ensure that they crisp up nicely when cooked.

Second Step: Cook the Steak

1. Season the Steak: While the potatoes are boiling, season your steak with salt, pepper, garlic powder, and paprika. Rub the seasoning into the meat to ensure even coverage. Let the steak sit at room temperature for about 10 minutes to take off the chill.
2. Cook the Steak: Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil. Once the oil is hot, add the steak to the pan and sear it on both sides for 4-5 minutes per side, or until it reaches your desired doneness (for medium-rare, aim for an internal temperature of 130°F, or 140°F for medium).
3. Rest the Steak: Remove the steak from the skillet and set it aside to rest for 5-10 minutes. This allows the juices to redistribute within the meat, making it tender and juicy.
4. Slice the Steak: Once rested, slice the steak thinly against the grain into strips or bite-sized pieces. Set aside for the hash.

Third Step: Cook the Potatoes and Veggies

1. Cook the Potatoes: In the same skillet, add the remaining 1 tablespoon of olive oil over medium heat. Add the drained and dried potatoes to the skillet in a single layer, pressing them down with a spatula. Let them cook for about 5-7 minutes until they are golden and crispy on one side.
2. Add the Onion and Bell Pepper: Once the potatoes are crispy, add the diced onion and bell pepper to the skillet. Cook for an additional 3-4 minutes, stirring occasionally, until the vegetables are softened and the potatoes are crispy all around.
3. Season the Hash: Season the potato and veggie mixture with salt, pepper, garlic powder, and paprika. Stir to combine, ensuring the spices coat the potatoes and vegetables evenly.

Fourth Step: Add the Eggs

1. Create Wells for the Eggs: Once the potatoes and vegetables are fully cooked, create four small wells in the hash with your spatula.
2. Cook the Eggs: Crack one egg into each well. Cover the skillet and cook for 4-5 minutes, or until the egg whites are set and the yolks are still runny (if you prefer your eggs more cooked, you can cook them for longer).
3. Season the Eggs: Sprinkle a little salt and pepper over the eggs while they cook, adjusting to your taste.

Fifth Step: Combine the Steak and Serve

1. Add the Steak: Once the eggs are cooked to your liking, add the sliced steak on top of the hash, allowing it to warm through for about 1-2 minutes.
2. Serve: Remove the skillet from the heat and sprinkle the finished hash with fresh parsley for added color and flavor. Optionally, garnish with your choice of hot sauce, shredded cheese, avocado, or sour cream for extra richness and flavor.
3. Enjoy: Serve the Steak Egg Potato Hash hot and enjoy the satisfying, comforting combination of crispy potatoes, tender steak, and creamy eggs.