Begin by heating a large sauté pan over medium heat. Add in your bacon slices, cooking them for about 5-7 minutes until they reach a crispy golden-brown color. Once done, carefully remove the bacon from the pan and set it aside on a plate lined with paper towels to absorb the excess grease.

In the same pan, with the bacon drippings still sizzling, add diced onion and red bell pepper. Sauté these colorful veggies for 1-2 minutes, stirring frequently, until they soften and become translucent.

Next, toss diced sweet potatoes into the pan along with cumin, garlic powder, and paprika. Stir well to coat the potatoes evenly in the spices, then cover the pan and let it cook for 10-12 minutes.

Once the sweet potatoes are cooked through, stir in the crispy bacon and chopped kale. Cook the mixture uncovered for another 1-2 minutes, just until the kale wilts and brightens in color.

Creating 4 wells in the mixture, crack an egg into each well. Cover the pan with a lid and let it cook for about 4-6 minutes, or until the eggs are set to your desired level of doneness.

Finally, season your Sweet Potato Breakfast Hash with kosher salt and black pepper to taste. Garnish with chopped green onions for a hit of fresh flavor and color. Serve immediately while hot.