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PRECOOK POTATOES (quick version). Pierce potatoes in a few places with a sharp knife. Microwave for about 4 to 4 ½ minutes until fairly tender but not too soft (it should still have enough firmness for easy cutting). Peel off skin with a small knife (or your fingers) or leave it on if preferred. Cut potatoes into cubes, about 1 inch/2.5 cm. Note 2 for alternative pre-cooking methods
SAUTÉ POTATOES AND VEGETABLES: Melt butter in a large skillet to medium high heat. Add chopped bell peppers and pre-cooked potatoes. Sauté for 4-5 minutes until browned on one side, lower to medium heat, flip veggies and cook another 3-4 minutes until nicely browned.
ADD HAM, FINISH AND SERVE: Add ham, green onions, paprika, thyme, salt and pepper (and any optional items if using). Sauté, stirring, until warmed through, a few minutes. Taste and adjust seasonings. Sprinkle with fresh herbs and serve immediately or add eggs (optional).
COOK EGGS (OPTIONAL): Option #1: fry eggs on medium-high heat in a separate non-stick skillet with a bit of butter or olive oil, then slide them on top of the hash. Option #2 (no extra pan): Make 3 wells (holes) in the potato-ham mixture. Crack eggs into the holes. Cover and cook about 4-5 minutes on medium heat until whites are set and yolks are still runny.