Heat a non-stick skillet over medium-high heat and add a splash of oil. Add the frozen hash browns in an even layer. Cook for 5–7 minutes until golden brown. Flip and cook for an additional 5 minutes.

Whisk eggs in a bowl with a pinch of salt and pepper. In a separate pan, melt butter or oil. Pour in the eggs, stir gently until slightly set, about 3–4 minutes, then remove from heat.

Cut avocado in half, remove the pit, and scoop the flesh into a bowl. Mash until creamy, adding a sprinkle of salt and pepper.

On a large plate, layer the crispy hash browns. Spread the mashed avocado over them, followed by the scrambled eggs.

Dollop cottage cheese on top of the scrambled eggs.

Sprinkle with Everything But The Bagel seasoning and garnish with chopped chives or green onions.