Add the diced potatoes and 1 tablespoon water to a microwave-safe bowl. Cover and microwave for 3 to 4 minutes, or until the potatoes are just starting to soften. Drain well and pat dry.

In a 10-inch skillet over medium heat, cook the bacon for 6 to 8 minutes, or until crisp. Transfer the bacon to a paper towel-lined plate, leaving about 2 tablespoons of bacon grease in the skillet.

Add the potatoes to the skillet in a single layer. Cook for 4 to 5 minutes without stirring much. Stir and continue cooking for another 4 to 5 minutes, or until golden and crisp. Season with ¼ teaspoon salt, ¼ teaspoon pepper, and paprika.

Add the onion and cook for 2 to 3 minutes, or until softened. Add the garlic and cook for 30 seconds.

Reduce heat to medium-low. Add the cherry tomatoes and spinach. Cook for about 1 minute, or until the spinach has wilted.

Stir in most of the bacon, reserving some for topping.

Make 4 wells in the mixture. Crack one egg into each well. Sprinkle the eggs with the remaining salt and pepper.

Cover and cook for 3 to 5 minutes, or until the egg whites are set and the yolks are cooked to your liking.

Sprinkle the cheese and remaining bacon over the skillet. Cover and cook for 1 more minute, or until the cheese has melted.

Top with the green onions and serve immediately with hot sauce, if desired.