1. Heat the olive oil in a large non-stick skillet over medium heat. Add the finely chopped onion and sauté for 3-4 minutes until translucent and fragrant.
2. Add the minced garlic and cook for another minute, being careful not to burn it.
3. Increase the heat to medium-high and add the thawed, squeezed-dry hash browns to the skillet in an even layer. Press them gently with a spatula to compact them slightly.
4. Sprinkle the smoked paprika, salt, and pepper over the hash browns. Let cook undisturbed for 5-7 minutes until the bottom is golden and crispy.
5. Carefully flip the hash browns in sections and cook the other side until equally crispy, about 5 more minutes.
6. While the hash browns are cooking, in a separate pan, cook the eggs to your liking—I love sunny-side-up or soft-poached eggs to keep that luscious yolk running through the bowl.
7. To assemble, divide the crispy hash browns into four bowls. Top each with an egg, sliced avocado, cherry tomatoes, and a sprinkle of feta cheese if using.
8. Garnish with fresh parsley or basil and serve immediately with a side of hot sauce or salsa if you like a little kick.

Pro tip from my grandmother’s kitchen: don’t rush the crisping process. Patience yields that golden crust that makes all the difference. And always taste as you go—adjust the seasoning to your family’s preferences.