Start this bacon potato hash recipe by frying all strips of bacon in a large skillet until crisp. Remove them from the skillet and place on a paper towel lined plate. Drain off all but a couple tablespoons of bacon grease from the skillet and add the cubed potatoes. Season with plenty of salt and black pepper.
Fry potatoes until soft and golden brown, remove from the skillet and place on a paper towel lined plate with the bacon.
In the same skillet add 1 to 2 Tablespoons of the leftover bacon grease (or vegetable oil if desired) and add the fresh spinach. Using a set of tongs, lift and flip the spinach as it cooks. Cook until it is completely wilted.
Chop the bacon into bite size pieces and add the bacon and potatoes to the cooked spinach in the skillet. Heat and toss all the ingredients until combined and heated through out. Dived the spinach, bacon, potato hash between two plates and keep warm
Break two eggs in a small skillet and cook over easy so the white is firm but yellow is runny
Place the eggs on top of the hash. Cook additional two eggs and top the second serving of bacon potato hash with the second set of eggs.