1-First, heat a large nonstick or cast-iron skillet over medium-high heat and cook the diced bacon until nearly crispy and the fat has rendered, about 10 minutes. Remove the bacon with a slotted spoon to a paper towel-lined plate, reserving ¼ cup of bacon fat in the pan and discarding the rest.

2-Add the diced potatoes to the reserved bacon fat in a single layer and cook until golden brown and mostly tender, about 10 to 12 minutes.

3-Add the onions and bell peppers to the potatoes and cook for about 5 more minutes.

4-Return the cooked bacon to the skillet and stir in the heavy cream, Worcestershire sauce, smoked paprika, salt, and pepper. Reduce heat to low and simmer until the cream thickens, around 3 minutes.

5-Remove the skillet from heat and sprinkle the cheddar cheese and green onions over the hash.

6-Divide the hash among plates, top each with an egg cooked to your liking, and serve with toasted bread if desired.