Dice the potatoes into small cubes. Bring a pot of salted water to a boil, add the potatoes, and parboil for 5 minutes. Drain and set aside.
Heat the olive oil in a skillet over medium-high heat. Add the diced onions and garlic, sauté for 2 minutes until fragrant.
Add the parboiled potatoes and cook for 8-10 minutes, stirring occasionally, until golden and tender.
Fold in the diced bell peppers and continue cooking for another 3-4 minutes until the peppers are tender.
Season with smoked paprika, cumin, salt, and black pepper.
Push the vegetable mixture to the edges of the pan and create a well in the center. Crack the eggs into the well and gently scramble them, allowing the uncooked portions to cook in the residual heat.
Stir to mix the eggs into the hash, adding a burst of color and texture.
Top with fresh parsley and serve immediately.