In a non-stick skillet, heat 2 tablespoons of oil over medium-high heat until shimmering. Add the frozen hash brown potatoes in a single layer, cooking undisturbed for about 5-7 minutes until the bottoms turn crispy and golden brown. Carefully flip them and cook for another 5-7 minutes until both sides are evenly golden.

While the hash browns are cooking, crack 4 eggs into a bowl, adding a pinch of salt and pepper, and whisk until well combined. In a separate pan over medium-low heat, pour in a teaspoon of oil and then add the eggs. Gently stir with a spatula for about 3-4 minutes, until they’re softly set but still creamy.

In a medium bowl, peel and pit 1 ripe avocado, then mash it with a fork until smooth or to your desired consistency. Add a sprinkle of salt and pepper to taste, and mix in a squeeze of lemon juice if you have it on hand.

On a large serving plate, start layering the components. Begin by placing the crispy hash browns at the base, then top them with the mashed avocado, followed by the fluffy scrambled eggs, and dollop cottage cheese over the eggs.

Finally, sprinkle with Everything But The Bagel seasoning if desired or fresh cracked pepper. Serve immediately for the best freshness.