For the Shoestring Potatoes:
Set a fryer to 350F.
Using a spiralizer Mandolin or a regular mandolin fitted with the julienne teeth, mandolin the potato into a bowl of cold water to remove some of the starch.
To fry, set up a tray lined with paper towels. Next, set up a seasoning station with separate containers filled with granulated garlic, kosher salt, and a black peppermill. Fry the potato until golden and crispy. As you remove the potato from the fryer, immediately season to taste with the garlic, black pepper, and salt.
For the Hot Sauce Aioli:
In a mixing bowl, whisk both ingredients until well blended and smooth. Set aside in the refrigerator until needed.
For the Sandwiches:
In a non-stick pan or griddle set to medium heat, melt 1-2 tablespoons of butter.
Place the slices of spam and the dinner rolls cut in half into the pan when the butter starts to bubble. Brown both the spam and rolls on both sides. Remove from the pan.
Next, using that same pan, lightly scramble two eggs and season with salt and pepper to taste. Place the provolone on top of the eggs and melt the cheese. Divide the scrambled eggs into four portions.
To assemble, place the eggs on the bottom bun. Next, add the spam and shoestring potatoes on top. Finally, smear about a ½ tablespoon of hot sauce aioli on the top bun. Add the top bun and serve.