Lightly grease a sheet pan so the potatoes won't stick (I use a spritz of avocado oil spray). Add the potatoes, pepper, and onion to a sheet pan, and toss to combine. Add the salt and pepper, and toss to coat the veggies with the seasoning. Spread the veggies on the sheet pan, and sprinkle the bacon throughout the veggie mixture.
Roast the mixture in the oven for 15 minutes.
Quickly remove the sheet pan from the oven. Use a heavy spoon or spatula to toss the veggies and bacon together to evenly distribute the fat (from the bacon) with the veggies.
Roast the veggies for another 30 minutes, or until soft and slightly crisp.
Quickly remove the sheet pan from oven. Add the spinach and stir in with a heavy spoon or spatula. The heat from the sheet pan will begin to wilt the greens.
Make 4-6 wells/nests and crack the eggs in each spot. Reduce the oven to 400F. Return to oven.
Cook the mixture for 7-10 minutes, or until the egg whites are firm and the yolks are slightly runny, or cook longer until the yolks are firm (depending on preference). I recommend keeping an eye on the eggs through the oven door window. Serve warm.
Notes
Alternatively, this recipe may be made with sweet potatoes, or a combo of sweet potatoes and white potatoes. For a vegetarian hash, skip the bacon and toss the veggies with about 2 tablespoons of olive or avocado oil before baking.