Begin by filling a large pot with salted water and bringing it to a boil over high heat. Once boiling, add the diced Yukon Gold potatoes and cook for about 5 minutes, until just tender but not fully cooked. Drain the potatoes thoroughly and set aside.

Heat a cast iron skillet over medium-high heat and add 2 tablespoons of vegetable oil. Season the steak with salt and pepper, then sear it in the hot skillet for about 4-5 minutes per side. Transfer the steak to a cutting board and let it rest for 10 minutes before slicing thinly.

In the same skillet, add the boiled potatoes, onion, and bell peppers. Sauté for approximately 15 minutes until golden-brown. Add minced garlic, paprika, and red pepper flakes, stirring for an additional minute.

Create four wells in the mixture and crack an egg into each well. Cover and reduce heat to medium-low, cooking for about 3-4 minutes to achieve desired yolk consistency.

Portion out the hash onto plates. Sprinkle with fresh herbs and add sliced avocado. Enjoy your hearty steak and potato breakfast hash!