Peel your sweet potato, chop the pointed ends off and spiralize it, using Blade C. Set aside.

Place a large skillet over medium heat and add in your strips of bacon. Cook until desired crunchiness and transfer to a plate lined with a paper towel. Once cooled, cut into 1 inch pieces. Set aside.

Wipe down the bacon skillet and place it over medium heat with the 1/2 tbsp of olive oil. Next, place in the potato noodles, garlic powder and season with salt and pepper. Cook for about 5-7 minutes or until sweet potato softens into noodles and is no longer raw. Be sure to stir frequently so that the noodles don't sit for too long in the pan and burn. When done, transfer to a plate.

While the sweet potato noodles are cooking, set a large skillet over medium-low heat and place in the rest of the olive oil. Once oil heats, add in the minced garlic and cook for 30 seconds. Add in the red onions, diced peppers, oregano, chili powder, and season lightly with pepper. Stir to combine, cook for about 2 minutes or until peppers and onions begin to soften. Once softened, add in the mushrooms and cook for about 3 minutes - they will shrink in size. Mix in the bacon and set on top of the sweet potato noodles.

Wipe down the mushroom/pepper/onion skillet, spray with cooking spray and add in the egg, cooking until all whites are set but yolk is still runny.

Place egg on top of the noodles & bacon/veggie hash and season with Parmesan and chopped parsley (optional).