Step 1: Prepare the Steak and Potatoes

1. Cut the Potatoes and Steak: Dice the potatoes into 1/2-inch cubes, making sure they’re uniform for even cooking. Cut the steak into bite-sized pieces. If you’re using leftover steak, set it aside until later in the cooking process, as it won’t need as much time in the skillet.
2. Season the Steak: Pat the steak pieces dry with a paper towel and season them generously with salt, pepper, and paprika. This helps build a flavorful crust on the steak as it cooks.

Step 2: Cook the Potatoes

1. Heat the Oil and Butter: In a large skillet (preferably cast iron), heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat until the butter is melted and starts to bubble.
2. Add the Potatoes: Add the diced potatoes to the skillet in a single layer. Cook for about 10-12 minutes, stirring occasionally, until they’re golden brown and crispy on the outside. Avoid stirring too frequently, as this helps the potatoes develop a nice crust.
3. Season and Set Aside: Season the potatoes with salt and pepper, then transfer them to a plate and set aside. Leave any remaining oil or browned bits in the skillet, as they’ll add flavor to the steak and vegetables.

Step 3: Cook the Steak and Vegetables

1. Add More Oil and Butter: Add the remaining tablespoon of olive oil and tablespoon of butter to the skillet and let it heat up.
2. Sear the Steak: Add the seasoned steak to the skillet and cook for about 2-3 minutes per side, or until it reaches your desired level of doneness. For medium-rare, aim for an internal temperature of about 130°F. If you’re using leftover steak, sear it just long enough to warm it through. Once cooked, transfer the steak to a plate and set aside.
3. Sauté the Vegetables: Add the diced onion and bell pepper to the skillet. Sauté for about 3-4 minutes until softened, then add the minced garlic and cook for another 30 seconds until fragrant.
4. Combine the Potatoes and Steak: Return the cooked potatoes and steak to the skillet with the onions, peppers, and garlic. Stir everything together, taste, and adjust seasoning with additional salt, pepper, or paprika as needed.

Step 4: Cook the Eggs

1. Make Wells for the Eggs: Using a spoon, create four small wells in the hash, evenly spaced around the skillet. These wells will help hold the eggs in place.
2. Crack the Eggs into the Wells: Crack one egg into each well, being careful not to break the yolks. Season the eggs with a pinch of salt and pepper.
3. Cover and Cook: Cover the skillet with a lid and cook for 3-5 minutes, or until the whites are set but the yolks are still runny. If you prefer firmer yolks, cook a few minutes longer.

Step 5: Garnish and Serve

1. Garnish: Sprinkle the hash with fresh parsley or sliced green onions for a burst of color and flavor. Drizzle with hot sauce if you like a little extra heat.
2. Serve Hot: Serve the hash directly from the skillet, with each person getting a portion of potatoes, steak, and an egg. Enjoy with toast or a side of fresh fruit for a complete meal.