Place the diced potatoes in a pot of cold water. Add about 5g salt and bring to a boil. Simmer for 5 to 6 minutes, just until the potatoes are barely starting to soften but are not falling apart. Drain well and let them steam dry for 3 to 5 minutes. The potatoes should be partly cooked, not soft. This gives you crisp edges in the skillet without leaving the centers raw. That brief simmer gets a genuine head start on cooking the interior through, meaning the pan stage that follows can focus purely on developing colour rather than also needing to cook a raw centre within that same window.

Place the bacon in a large cast iron skillet over medium heat. Cook for 7 to 9 minutes, stirring occasionally, until the fat renders and the bacon is crisp. Transfer the bacon to a plate, leaving about 2 tbsp bacon fat in the skillet. The bacon should be crisp enough to stay distinct in the hash. If it is soft now, it will disappear into the potatoes later. Cooking the bacon fully crisp before the rest of the hash comes together protects its own distinct texture — bacon that's still soft at this stage would only continue softening further once mixed back into the hot skillet.

Add the breakfast sausage to the same skillet. Cook over medium-high heat for 5 to 7 minutes, breaking it into small pieces with a spatula, until browned and cooked through. Transfer to the plate with the bacon. Let the sausage sit undisturbed for short stretches so it actually browns. Constant stirring makes it gray and soft. Giving the sausage genuine, sustained contact with the hot pan, rather than breaking it apart continuously, is what lets real browning develop rather than being interrupted before it has a chance to form.

Add the neutral oil and butter to the skillet. Add the drained potatoes in an even layer. Season with the remaining salt, black pepper, paprika, and garlic powder if using. Cook over medium-high heat for 12 to 16 minutes, turning occasionally, until the potatoes are deeply golden and crisp on multiple sides. Do not stir constantly. Potatoes need steady contact with the hot pan to form a proper crust. Cooking in the same skillet the bacon and sausage just used means the potatoes pick up real, residual flavour from whatever fond was left behind, rather than starting from a clean, neutral pan.

Add the onion, red bell pepper, and green bell pepper to the skillet. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables soften and pick up a little color. Add the minced garlic and cook for 30 to 45 seconds, just until fragrant. Add the garlic late. If it goes in with the potatoes, it can burn before the hash is finished. Garlic minced this finely has genuinely little margin between fragrant and burnt, which is exactly why it's held back until this much later stage, well after the vegetables have already had their own time to soften.

Add the cooked bacon and sausage back to the skillet. Stir everything together and cook for 1 to 2 minutes, until hot and evenly mixed. Stir in the parsley and scallions. Taste and adjust with a little more salt or black pepper if needed. Returning the meat only once the vegetables have already softened, rather than earlier, keeps the bacon's own crispness and the sausage's own browned texture intact right up until this final, brief reheating stage.

Lower the heat to medium-low. Make 8 small wells in the hash and crack one egg into each well. Season the eggs lightly with salt and black pepper. Cover the skillet and cook for 4 to 6 minutes, until the whites are set and the yolks are still runny. Stop as soon as the whites turn opaque and set around the yolks. The yolks should still look glossy and move slightly. If the eggs cook until firm, the hash loses the best part. That specific cover-and-lower-heat combination traps just enough gentle heat and steam to set the whites through without the yolks receiving the same direct, aggressive heat — pulling the lid at exactly the point the whites turn opaque is what protects the yolks' own runny centre.

Scatter with extra parsley and scallions. Serve hot, with 2 eggs per serving and plenty of crispy potato, sausage, bacon, peppers, and onions. Serving immediately, straight from the hot skillet, delivers the hash at its best — both the potatoes' own crispness and the eggs' glossy, just-set yolks begin to change noticeably the longer the dish sits.