Step 1: Season the Steak
Place the cubed steak in a bowl.
Sprinkle with salt, pepper, paprika, garlic powder, and onion powder.
Toss to coat evenly and set aside to marinate while preparing the potatoes.

Step 2: Cook the Potatoes
Heat 2 tbsp olive oil in a large skillet over medium heat.
Add the quartered baby potatoes in a single layer.
Season with a pinch of salt and rosemary.
Cook for 10-12 minutes, stirring occasionally, until golden brown and crispy on the outside and tender inside.
Remove potatoes from the skillet and set aside.

Step 3: Sear the Steak
In the same skillet, add 1 tbsp butter over medium-high heat.
Add the seasoned steak pieces in a single layer.
Sear for 2-3 minutes without stirring, then flip and cook for another 2 minutes until nicely browned but still juicy.
Remove from the skillet and set aside with the potatoes.

Step 4: Cook the Veggies (Optional)
If adding bell peppers and onions, toss them into the skillet.
Sauté for 3-4 minutes until softened and slightly caramelized.

Step 5: Combine Steak, Potatoes, and Veggies
Return the cooked potatoes and steak to the skillet.
Toss everything together gently.
Adjust seasoning if needed by adding more salt, pepper, or rosemary.
Keep the hash warm over low heat while you cook the eggs.

Step 6: Fry the Eggs
In a separate small pan, heat 1 tbsp olive oil or butter over medium heat.
Crack the eggs one at a time into the pan.
Cook sunny-side up, or flip for over-easy eggs depending on your preference.
Season lightly with salt and pepper.

Step 7: Assemble and Serve
Spoon the steak and potato hash onto plates.
Top each serving with a freshly cooked egg.
Garnish with chopped parsley and a dash of hot sauce or salsa if desired.
Serve immediately while hot and enjoy!