Preheat a large sauté pan over medium heat. Add the bacon slices and cook for about 5-7 minutes until they are golden brown and crispy. Use tongs to flip the bacon halfway through for even cooking. Once done, transfer the bacon to a paper towel-lined bowl to drain the excess fat, leaving the rendered fat in the pan.

In the same pan with the bacon drippings, add the diced onion and red bell pepper. Sauté them over medium heat for about 1 minute until they start to soften and become fragrant.

Next, stir in the diced sweet potato, cumin, garlic powder, paprika, salt, and black pepper. Cook everything together for 10-12 minutes, stirring often. After about 5 minutes, cover the pan with a lid to trap the steam.

Once the sweet potatoes are tender, stir in the cooked bacon and kale. Cook for an additional 1-2 minutes until the kale wilts and brightens in color.

Create four small wells in the hash and carefully crack an egg into each one. Reduce the heat to low and cover the pan. Cook for about 5-7 minutes, or until they reach your desired level of doneness.

Once the eggs are cooked to your liking, remove the pan from heat. Season the entire dish with kosher salt and freshly ground black pepper, then garnish with sliced green onions. Serve immediately.