Heat a non-stick skillet over medium-high heat and add a drizzle of oil. Add the frozen hash browns, spreading them evenly in the pan. Cook for 5-7 minutes until crispy and golden brown. Flip and cook for an additional 3-5 minutes.

While the hash browns are finishing, whisk together the eggs in a bowl with a pinch of salt and pepper. In a separate pan, melt a small pat of butter over medium heat and gently pour in the whisked eggs. Stir while cooking for 3-4 minutes until just set but still fluffy.

In a small bowl, mash a ripe avocado with a fork until creamy but slightly textured. Add salt, pepper, and a splash of lemon juice if desired. Set aside.

On a serving plate, layer the crispy hash browns as a foundation, top with mashed avocado, and then add the fluffy scrambled eggs.

Dollop cottage cheese over the scrambled eggs and sprinkle with Everything But The Bagel seasoning or your favorite spices.

Garnish with chopped chives or sliced green onions and serve immediately.