1. Heat a large skillet over medium heat and add 1 tablespoon of butter and a splash of olive oil. Once hot, add the diced onion and sauté until translucent and fragrant, about 5 minutes.
2. Add the thawed hash browns to the skillet, spreading them evenly. Sprinkle with garlic powder, salt, and pepper. Press down gently with a spatula to form a compact layer. Cook undisturbed for about 6-8 minutes until the bottom is golden and crispy.
3. Flip the hash browns carefully in sections (or slide onto a plate and flip back into the pan) to cook the other side for another 6-8 minutes until equally golden and crispy. Remove from heat and set aside.
4. In a medium bowl, whisk together the eggs, milk, salt, and pepper until well combined.
5. Heat another non-stick skillet over medium-low heat and melt 1 tablespoon of butter. Pour in the egg mixture and cook gently, stirring occasionally, until soft scrambled eggs form. Remove from heat.
6. To assemble the stack, start with a layer of hash browns on each plate. Top with a portion of scrambled eggs, then sprinkle generously with shredded cheddar and Parmesan cheese. Add cooked bacon or sausage if using, and finish with a sprinkle of fresh parsley.
7. Repeat layers if desired, creating a stack two layers high. If you want the cheese extra melty, pop the assembled stacks under a broiler for 1-2 minutes, watching carefully to avoid burning.
8. Serve immediately, garnished with a little extra parsley or a dollop of sour cream if you like.

When I first made this dish for my girls, I remember Olivia’s delighted “Mmm!” as she cut through the layers. It reminded me of the joyful mornings in my grandmother’s kitchen when food was more than fuel—it was a way to connect and create memories.