Quick Microwave Steam (Pro Crisp Hack): Place diced sweet potatoes in a microwave-safe bowl with 1 tablespoon of water. Cover with a damp paper towel and microwave on high for 3 minutes. Drain well and pat dry with paper towels. This partially cooks the potato interiors so they sear ultra-crispy in the skillet in minutes without burning!

Crisp the Turkey Bacon: Heat 1 tablespoon olive oil in a wide 12-inch seasoned cast iron skillet over medium heat. Add chopped turkey bacon and cook for 4 to 5 minutes until browned and crispy on the edges. Remove with a slotted spoon to a paper towel, leaving flavorful oils in the skillet.

Sear the Sweet Potatoes: Add the remaining 1 tablespoon olive oil to the hot skillet and increase heat to medium-high. Add diced sweet potatoes in a single layer. Let them cook undisturbed for 3 to 4 minutes to develop a deep golden, caramelized crust. Flip and cook for another 3 minutes until tender and crispy all over.

Sauté Peppers, Onions & Spices: Reduce heat to medium. Add diced yellow onion, red bell pepper, and minced garlic into the skillet with the potatoes. Season with smoked paprika, garlic powder, cumin, sea salt, and black pepper. Sauté for 3 to 4 minutes until vegetables are tender-crisp.

Fold in Greens & Bacon: Stir in the baby spinach and crisped turkey bacon. Toss for 1 minute until the spinach gently wilts into the colorful hash.

Cook the Eggs: Use a spoon to create 4 small wells in the hash. Crack an egg directly into each well. Cover the skillet with a lid or foil and cook on medium-low heat for 3 to 4 minutes until egg whites are set and opaque while yolks remain rich and runny.

Garnish & Serve Hot: Remove from heat immediately. Sprinkle with sliced scallions, freshly cracked black pepper, and optional red pepper flakes. Serve hot straight from the cast iron skillet alongside sliced avocado and toasted sourdough!