Start by dicing the potatoes into bite-sized cubes and boiling them until just tender. Dice the onions and bell peppers, and shred the rotisserie chicken for easy use. Having everything ready ensures a seamless cooking process.

Heat olive oil and butter over medium heat in a large skillet. Once the butter has melted, toss in the chopped onions and bell peppers. Stir occasionally, allowing them to caramelize and soften for about 5 minutes. This step builds a flavor foundation for the dish.

Add the cooked potatoes to the skillet. Season with garlic powder, smoked paprika, salt, and pepper. Stir everything so the spices coat the vegetables evenly. Cook for another 5-6 minutes until the potatoes develop a nice golden crust.

Push the veggies to one side of the skillet and add the rotisserie chicken to the other. Allow the chicken to heat through for about 2-3 minutes before mixing it with the potatoes and veggies.

While your hash cooks, heat a separate nonstick skillet to fry the eggs. Add a little butter or oil, then crack in the eggs. Fry until the whites are set and the yolks remain runny (or cook to your preferred doneness). A perfect fried egg elevates this dish to the next level!

Plate the chicken and potato hash on a plate, then top each serving with a fried egg. Sprinkle chopped fresh parsley on top for a burst of freshness and color. Serve immediately and dig in!