Heat a large 12-inch seasoned cast-iron skillet over medium heat. Add diced thick-cut bacon and cook for 6 to 8 minutes, stirring occasionally, until deeply golden brown and crisp.

Use a slotted spoon to transfer crispy bacon to a paper towel-lined plate, reserving approximately 2 tablespoons of rendered bacon drippings in the hot skillet (add 1 tbsp olive oil if needed).

Add diced sweet potatoes to the sizzling bacon fat in a single even layer. Cook undisturbed for 4 to 5 minutes over medium heat to develop a deeply caramelized, crispy golden crust on the bottoms.

Flip and stir gently. Add diced onion, bell pepper, smoked paprika, garlic powder, salt, and black pepper. Sauté for another 8 to 10 minutes, stirring occasionally, until sweet potatoes are fork-tender inside with crispy caramelized edges.

Stir in minced fresh garlic and half of the reserved crispy bacon; cook for 1 minute until aromatic.

Use the back of a spoon to create 4 shallow wells in the sweet potato hash. Crack an egg directly into each well.

Reduce heat to medium-low, cover skillet tightly with a lid or foil, and cook for 3 to 5 minutes until egg whites are set and opaque while yolks remain gloriously runny and warm.

Remove from heat. Scatter remaining crispy bacon lardons, sliced fresh chives, flaky sea salt, and freshly cracked black pepper across the top. Serve skillet sizzling hot at the table alongside buttered sourdough toast.