Place a nonstick skillet over medium heat and then cover a plate with a paper towel. When the skillet is ready, fry the bacon until crispy. Remove from the pan and place on the plate.

If you like, remove some grease from the pan using a paper towel. Toss in the bell pepper and onion and sauté until slightly softened.

Next, add the sweet potato, water, cumin, garlic powder, and paprika and stir. Cover the pan and cook until the sweet potatoes are tender - about 10 to 15 minutes.

Remove the lid to allow any excess liquid to cook off. Using a wooden spoon, make a well in the middle of the hash and add the beaten eggs and bacon. Let the egg cook for a minute and then start stirring to scramble the eggs.

Season with salt and pepper and toss in the green onion. Mix well and serve.