Crispy Loaded Breakfast Potato Hash

Place the diced potatoes in a microwave-safe bowl, cover, and microwave on high for 5 minutes to partially soften them; this shortcut ensures they cook through before the outside burns.
Heat a large cast iron or heavy nonstick skillet over medium heat and cook the chopped bacon for 5 to 6 minutes, stirring occasionally, until crisp; remove the bacon with a slotted spoon and set aside, leaving the fat in the pan.
Add 2 tablespoons of olive oil to the bacon fat in the skillet and increase the heat to medium-high.
Carefully add the parboiled potatoes in a single layer, pressing them down with a spatula; do not stir for the first 4 to 5 minutes so a golden crust can form on the bottom.
Sprinkle in 1 teaspoon smoked paprika, 3/4 teaspoon of the salt, and 1/2 teaspoon black pepper.
Continue cooking the potatoes, flipping every few minutes, for a total of 12 to 15 minutes, until deeply golden brown and crispy on multiple sides; a fork should slide in easily when they are fully cooked through.
Push the potatoes to one side of the pan and add the diced onion and bell pepper to the empty space; cook for 4 to 5 minutes, stirring occasionally, until softened and lightly browned.
Stir in the minced garlic and cook for 30 seconds until fragrant, then mix the vegetables together with the potatoes and stir in the reserved crispy bacon.
Taste the hash and adjust salt as needed, then turn the heat to low to keep warm while you fry the eggs.
In a separate nonstick skillet, heat the remaining 1 tablespoon olive oil over medium heat until shimmering.
Crack the 4 eggs into the pan, season with a pinch of the remaining salt, and cook for 2 to 3 minutes until the whites are fully set and opaque but the yolks are still soft and jiggly in the center; avoid flipping if you want a runny yolk.
Divide the hash among four plates and top each portion with a fried egg.
Garnish with chopped parsley and serve immediately so the yolk is still warm and runny when broken into the hash.