In a large cast-iron skillet, heat over medium heat. Add the breakfast sausage links and cook for about 5-7 minutes, turning occasionally until browned and cooked through. Transfer them to a paper towel-lined plate. In the same skillet, add chopped bacon and cook until crispy, about 4-5 minutes, allowing some grease to remain in the pan for flavor.

Pour in the diced Russet potatoes into the hot skillet, sprinkling with salt and pepper. Cook for about 8-10 minutes, stirring occasionally until golden and fork-tender.

In the cleared space, add diced onion, red bell pepper, and minced garlic. Sauté the mixture for about 3 minutes until the onions are translucent and the garlic becomes fragrant.

Chop the cooked sausage and bacon into bite-sized pieces, then return them to the skillet. Gently mix everything together, then sprinkle with smoked paprika.

Create small wells in the mixture for the eggs. Crack an egg into each well, taking care not to break the yolks. Season the eggs with a pinch of salt and pepper, then sprinkle shredded cheddar cheese on top. Cover the skillet with a lid and lower the heat, cooking for about 5-7 minutes until the egg whites are set and the cheese has melted.

Remove the skillet from heat and garnish with chopped green onions. Serve hot, accompanied by salsa and hot sauce.