Preheat oven to 400°F. Pierce potato skins and place in the microwave for 3-4 minutes, flipping halfway through. You want the potatoes to feel softened yet still firm enough to cut into small cubes (think almost ripened avocado). Let rest for 2-3 minutes before cutting. Dice potatoes into small half-inch cubes (slightly smaller is best).

Heat a splash of oil in an oven-safe skillet over medium heat. Add onions and season with salt and pepper. Cook until softened, about 3 minutes. Add Spinach and ham, cook for 1-2 additional minutes or until spinach has wilted.

Add potatoes to the skillet with an additional splash of olive oil. Gently toss to mix everything together. Generously season with garlic powder, paprika, salt, and pepper. Let cook for 3-4 minutes, tossing occasionally. If potatoes feel too firm, leave the skillet covered to retain the steam.

Create 4 small wells in the hash using the back of a spoon. Crack the eggs into the wells and immediately place the skillet in the oven (uncovered). Bake for 7-10 minutes or until egg whites are no longer translucent. Garnish with fresh parsley and serve with sliced avocado and hot sauce.