Wash and dice potatoes into 1/2-inch cubes. Pat dry with paper towels to ensure crispiness. Dice bell peppers and onions into similar-sized pieces. Mince garlic cloves.

Heat a large 12-inch skillet over medium-high heat. Add diced bacon and cook for 5-6 minutes, stirring occasionally, until crispy and browned. Remove bacon with a slotted spoon and set aside on a paper towel-lined plate, leaving the rendered fat in the skillet.

Add diced potatoes to the bacon fat in a single layer. Season with salt, black pepper, and paprika. Cook without stirring for 4-5 minutes to develop a golden crust on the bottom. Flip potatoes and cook another 4-5 minutes until crispy and tender.

Add diced onions and bell peppers to the skillet with the potatoes. Cook for 5-6 minutes, stirring occasionally, until vegetables are softened and slightly caramelized. Add minced garlic and cook for 1 minute until fragrant.

Return the cooked bacon to the skillet and stir to combine. Season with additional salt and pepper to taste. Create four wells in the hash mixture.

Crack one egg into each well. Cover the skillet with a lid and cook for 3-5 minutes, depending on desired doneness (3 minutes for runny yolks, 5 minutes for set yolks).

Remove from heat and garnish with fresh parsley if desired. Serve immediately directly from the skillet, ensuring each portion includes vegetables, potatoes, bacon, and one egg.