Dice potatoes into ½-inch cubes. Smaller = crispier.
Cook bacon in a large cast-iron skillet until crispy. Remove and set aside, leaving the fat in the pan.
Add diced potatoes to the bacon fat in a single layer. Press flat and DON'T STIR for 5 minutes — this builds the crust. Stir, press flat again, cook 5 more minutes. Repeat until all sides are golden and crispy. Season with salt and paprika.
Push potatoes to the edges. Add diced onion and bell pepper to the center. Cook 4 minutes, then combine with potatoes.
Make 4 wells in the hash. Crack an egg into each well. Cover pan and cook 3–5 minutes for runny yolks, 6–8 for set yolks.
Crumble bacon over the top. Serve straight from the skillet.