Follow these simple steps to bring this hearty dish to life:

1. Begin by heating a large skillet over medium heat. Add the chopped bacon and cook until crispy, about 5-7 minutes. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pan.
2. Add the olive oil to the skillet, then toss in the diced sweet potatoes. Stir occasionally, cooking until they begin to soften, about 10 minutes.
3. Next, add the chopped onion and red bell pepper to the skillet. Sauté until the onions are translucent, and the peppers are tender, about 5 minutes.
4. Stir in the minced garlic and smoked paprika. Season the mixture with salt and pepper to taste, and cook for another 2 minutes to let the flavors meld together.
5. Make four small wells in the hash, and crack an egg into each one. Cover the skillet and cook until the eggs are cooked to your liking, about 5 minutes for runny yolks and 7 minutes for well-done eggs.
6. Sprinkle the crispy bacon over the top and garnish with fresh parsley before serving.