In a cast iron skillet (or sauté pan) heat 2 tablespoons olive oil over medium heat. Place chopped sweet potatoes and green onions in the skillet and cook for 5 minutes over medium heat stirring frequenly. Add chunked ham into the skillet and sprinkle with chipotle salt and pepper and cook for 10 minutes stirring often to avoid over cooked potatoes. Stir in fresh spinach and turn off heat allowing the spinach to be slightly cooked.
In a separate sauté pan add 1 tablespoon of olive oil over medium heat and crack a fresh egg into the pan. Cook for 3-4 minutes or until the whites are not runny, but do not over cook the yolk as you want to have it runny.
Plate the hash, top with sliced avocado and egg - add hot sauce if you dare.