1 each red and green bell pepper, seeded and cut into 1/4-inch dice
4 Tbsp chopped flat-leaf parsley
Salt & freshly-ground black pepper, to taste
6 poached eggs, for serving (optional)
Slice the beef and cut the potatoes into 1/2nch cubes. Reserve.
Heat the olive oil in a large skillet over medium heat. Add the onion and bell peppers and cook, stirring, for 5 minutes. Stir in the beef and potatoes, and 2 tablespoons of the parsley. Season with salt and pepper
Weigh the hash down with something heavy, like a plate or a smaller skillet. Cook over medium heat until golden brown on the bottom, about 5 minutes. Turn the hash over, in sections, with a spatula, adding more oil if necessary, and cook until golden brown, 5 to 7 minutes.
Spoon the hash onto plates; top each with a poached egg and sprinkle with the remaining 2 tablespoons of parsley. Serve immediately.