Add potatoes to cold salted water in a large sauce pot. Turn heat to high and par cook for 10 minutes from the time you start the heat (not the time it starts boiling). Strain after removing from heat. They should be slightly soft, but not cooked through. Set aside.
In a large cast iron skillet, add ½ tablespoon of olive oil, and add the ham over medium heat. Continue to stir to get the ham crispy, 6 to 8 minutes. Remove the ham and set aside in a medium size bowl. Leave the drippings in the pan.
To the cast iron pan, add another ½ tablespoon olive oil, and add the par cooked potatoes over medium heat. Stir the potatoes every five minutes to allow the potatoes to crisp on each side. This should take roughly 20 minutes. Adjust heat if they appear to burn. Then remove potatoes and add to the bowl with the ham.
Add remaining olive oil to the cast iron pan. Add leeks and red pepper and sauté for 7 to 9 minutes until soft. While you are sautéing, begin cooking eggs, in a separate pan, to your preference. We like over easy.
Add jalapeño and garlic and sauté for additional 2 minutes. Finally add tomato and cook for an additional minute.
Combine the ham and potatoes and stir for 2 additional minutes. Place eggs atop the hash and then serve with a toasty bread.