Step 1: Cook the Beef Bacon

In a large skillet or cast-iron pan, cook the halal beef bacon over medium heat until crispy, about 6-8 minutes. Stir occasionally to ensure the bacon cooks evenly. Once crispy, use a slotted spoon to transfer the bacon to a plate lined with paper towels to drain excess grease. Keep the rendered bacon fat in the pan, as it adds flavor to the potatoes.

Step 2: Cook the Potatoes

In the same skillet with the leftover beef bacon fat, add the diced potatoes. Spread them out in an even layer and cook over medium heat, stirring occasionally, for about 15-20 minutes, or until they’re golden brown and crispy on the outside but soft on the inside. If you want extra flavor, sprinkle in the smoked paprika during the last few minutes of cooking. Season with salt and pepper to taste.

Tip: If your potatoes are sticking to the pan, add a little extra oil or butter (halal, of course) to help them crisp up without burning.

Step 3: Add the Onions, Bell Pepper, and Garlic

Once the potatoes are crispy and nearly done, add the chopped onion, bell pepper, and garlic to the skillet. Stir everything together and cook for another 4-5 minutes, or until the onions are soft and translucent, and the garlic is fragrant. The bell peppers will add sweetness and a pop of color to the hash.

Step 4: Add the Beef Bacon Back to the Pan

When the veggies are done, add the crispy beef bacon back into the skillet. Stir everything to combine so that the bacon is evenly distributed throughout the hash. This is when the flavors truly start to meld, with the salty, savory beef bacon complementing the crispy potatoes and caramelized vegetables.

Step 5: Cook the Eggs

There are several ways you can cook the eggs for this hash, depending on your preference:

1. Fried Eggs: Crack the eggs directly into the skillet on top of the hash. Cover the skillet with a lid and cook until the whites are set but the yolks remain runny, about 3-4 minutes.
2. Scrambled Eggs: For scrambled eggs, whisk the eggs in a bowl, season with salt and pepper, then pour them into the skillet. Stir gently until the eggs are fully cooked, then mix them into the hash.
3. Poached Eggs: If you prefer poached eggs, cook them separately in simmering water with a splash of vinegar, then place them on top of the hash once cooked.

Step 6: Garnish and Serve

Once the eggs are cooked to your liking, remove the skillet from the heat. Sprinkle fresh parsley over the top of the hash for a burst of color and freshness. Serve the hash straight from the skillet for a rustic, family-style presentation, or divide it into individual portions.

If you like, you can also top the hash with a sprinkle of shredded cheese, add a few dashes of hot sauce, or serve it with avocado slices on the side for extra flavor and richness.