Heat 3 tablespoons Olive Oil in a large skillet over medium-high heat.

Add the finely diced potatoes to the skillet in an even layer, season with half of the kosher salt, and let them cook undisturbed for 4 minutes to develop a crust.

Toss the potatoes well and continue cooking for another 5 to 7 minutes, stirring occasionally, until they are tender on the inside and browned on all sides.

Add the flavor and greens: Stir the minced garlic and smoked paprika into the potatoes, cooking for one minute until the garlic is fragrant.

Add the fresh spinach to the skillet in large handfuls, stirring continuously for about 2 minutes until the leaves are completely wilted.

Cook the eggs: Use the back of a spoon to create four small hollows in the potato and spinach mixture.

Crack one egg into each hollow, then season the eggs evenly with the remaining kosher salt and the black pepper.

Cover the skillet with a tight-fitting lid and cook for 3 to 5 minutes, checking often, until the egg whites are firm but the yolks remain runny.

Finish and serve: Remove the skillet from the heat immediately so the eggs do not overcook.

Serve the hash hot directly from the pan, passing the hot sauce at the table for drizzling over the eggs and potatoes.