Heat a non-stick skillet over medium-high heat and add a drizzle of olive oil. Spread hash browns in an even layer and cook for 7-10 minutes until golden brown, flipping halfway through.

In a bowl, whisk eggs with a pinch of salt and pepper. Heat oil in a separate skillet, pour in eggs, and gently stir for 3-4 minutes until just set.

Prepare the avocado by mashing it in a bowl, adding salt and pepper to taste.

On a serving plate, layer the crispy hash browns, spread mashed avocado, and spoon fluffy scrambled eggs on top.

Dollop cottage cheese or Greek yogurt on the eggs, sprinkle seasoning, and garnish with chives or green onions.

Serve warm and enjoy!