1. Cook potatoes in 3 Tbsp. of the oil in large skillet on medium heat 4 minutes.
2. Stir in ham, peppers, onions and tomatoes. Cook an additional 15 minutes, stirring after 5 minutes. Stir in 3/4 cup of the parsley.
3. Meanwhile, fry eggs in remaining 1 Tbsp. oil in skillet on medium-high heat to desired doneness.
4. Divide hash evenly among 6 plates. Top each with an egg. Garnish with remaining 1/4 cup parsley before serving.
Nutritional information per serving: Calories 649; Total Fat 55g; Saturated Fat 16g; Trans Fat 0; Cholesterol 232mg; Sodium 554mg; Total Carbohydrate 26g; Dietary Fiber 4g; Total Sugars 5g; Protein 15g