Crisp Bacon: Heat a large 12-inch cast iron skillet over medium heat. Add the chopped bacon lardons and fry for 5 to 7 minutes until crispy and golden brown. Using a slotted spoon, remove the bacon and set aside on a paper towel-lined plate, reserving 2 tablespoons of rendered bacon drippings in the skillet.

Sear & Steam Sweet Potatoes: Add the diced sweet potatoes to the hot bacon fat in an even single layer. Sprinkle with smoked paprika, garlic powder, cumin, sea salt, black pepper, and chopped rosemary. Cook undisturbed for 4 minutes to achieve deep golden caramelization. Add 2 tablespoons of water to the pan and immediately cover with a tight-fitting lid or foil for 3 minutes to par-steam the sweet potatoes until fork-tender.

Sauté Peppers & Onions: Remove the lid and increase heat to medium-high. Add the diced bell pepper and red onion to the skillet. Cook, stirring occasionally, for 4 to 5 minutes until the peppers are tender-crisp, the onions soften, and the sweet potato edges turn delightfully crispy and caramelized. Stir in the minced garlic and cooked bacon for 60 seconds until fragrant.

Crack Eggs into Wells: Use a wooden spoon to create 4 small wells or pockets in the hash. Crack an egg directly into each well. Season the tops of the eggs with a pinch of sea salt and cracked black pepper.

Cook to Desired Doneness: Cover the skillet with the lid for 3 to 4 minutes over medium-low heat until the egg whites are just set and opaque while the yolks remain lusciously runny (cook 1 to 2 minutes longer if you prefer firmer yolks).

Garnish & Serve: Remove from heat immediately. Scatter sliced green onions and chopped fresh parsley over the top. Serve hot directly from the skillet alongside fresh sliced avocado and warm artisan sourdough toast!