Preheat your oven to 425°F. Spread the hash browns on a well-greased baking sheet, drizzle with the oil, and season generously with salt and pepper. Give them a quick toss to coat, then bake for 20 minutes.

Pull the pan out and flip the hash browns with a spatula (this is where the crispy magic really happens). Pop them back in for another 20 minutes.

While the potatoes finish, heat a large skillet over medium and melt 1 tablespoon of butter. Add the diced onions and cook 3–4 minutes until softened. Remove from pan and set aside.

In the same skillet, melt the remaining tablespoon of butter on medium low heat. Whisk the eggs with a pinch of salt and pepper, then pour them into the pan. Cook low and slow until they’re almost set—no runny eggs here. Add cooked onion, cooked meat and shredded cheese to eggs. Cook for 2 minutes or until warmed through and cheese is melted and gooey.

By now, your hash browns should be golden and crispy. Remove them from the oven and pile the egg mixture on top.

Sprinkle with chopped green onions or parsley, and serve immediately. Enjoy!