Preheat oven to 400°F. In a large skillet on medium, add bacon and cook until lightly crispy, 8 to 9 minutes. Transfer bacon to a cutting board, reserving fat in skillet.
Increase heat under skillet to medium-high. Add potatoes and shallots
season with two-thirds of each salt and pepper. Stir to coat in fat and cook 10 minutes, until potatoes begin to soften.
Chop bacon into bite-size pieces. To skillet, add bacon, spinach and rosemary and sauté 2 to 3 minutes.
Using a spoon, create 8 holes in hash mixture, then crack an egg into each. Transfer to oven and bake for 8 to 10 minutes, until whites are set but yolk are still runny.
Meanwhile, in a small food processor, process avocado, sour cream, lime juice and remaining one-third of salt for 1 minute, or until smooth. Drizzle over hash.
Recipe Note
Note: For spicier add a little Tapatio or your preferred hot sauce.
