Heat a large 12-inch cast iron skillet over medium heat. Add the chopped bacon and cook for 5 to 7 minutes, stirring occasionally, until crispy and golden brown. Use a slotted spoon to transfer the crispy bacon to a paper towel-lined plate, leaving about 2 tablespoons of rendered bacon drippings in the skillet.

Add the diced sweet potatoes into the hot bacon drippings (add 1 tbsp olive oil if needed to coat). Spread the potatoes into an even single layer. Cover the skillet with a lid or baking sheet for 3 minutes to par-steam until fork-tender inside. Remove lid, turn heat to medium-high, and sear untouched for 3 minutes until golden and caramelized on the bottom.

Toss the potatoes, then add the diced onion, red bell pepper, minced garlic, smoked paprika, garlic powder, dried thyme, kosher salt, and black pepper. Sauté for 4 to 5 minutes, stirring occasionally, until peppers are tender-crisp and sweet potatoes have deeply crisped edges.

Stir half of the crispy bacon back into the hash. Use a spoon to create 4 small wells or nests in the sweet potato mixture. Crack one fresh egg into each well. Season the tops of the eggs with a pinch of salt and pepper. Cover the skillet with a lid and cook on low heat for 3 to 4 minutes until egg whites are set and yolks remain soft and runny.

Remove from heat immediately. Scatter the remaining crispy bacon and fresh sliced chives over the top. Serve hot straight from the cast iron skillet alongside sliced avocado, toasted sourdough, and your favorite hot sauce.