Heat a large skillet on medium heat. Add the bacon and saute until golden and crispy. Use a slotted spoon to remove the bacon to a paper towel and leave the bacon fat in the pan.

Add the diced onion and red bell pepper to the pan and saute in the bacon fat for one minute to soften.

Add the diced potatoes, garlic powder, paprika, kosher salt, and pepper to the pan. Cook the potatoes for 12 to 14 minutes, stirring often until the potatoes can be easily pierced with a fork.

Drain out any excess grease.

Add the bacon back into the pan and stir for an additional 1 to 2 minutes.

Use a spatula to create 4 wells in the hash. Crack an egg into each well and cook until the eggs are done to your liking. You can add a lid to the pan to cook the eggs through faster, about 8-10 minutes. When the eggs are half done add the cheese to the top.

Remove the breakfast hash from the heat. Serve immediately.