In a large skillet over medium heat, add enough oil to cover the bottom. Once hot, carefully place the hash browns in the skillet. Cook for about 5-7 minutes on each side until golden brown and crispy.

While the hash browns are cooking, crack 2-3 eggs into a mixing bowl and whisk until combined. In a separate non-stick skillet, melt a small pat of butter over medium-low heat. Pour in the eggs and stir gently for 3-5 minutes until they begin to set, seasoning with salt and black pepper.

As the eggs finish cooking, mash one ripe avocado in a small bowl, adding a pinch of salt and pepper for seasoning.

Once the hash browns are cooked, transfer them to a serving platter and spread the mashed avocado evenly over each hash brown.

Top each hash brown with the fluffy scrambled eggs, either placing a scoop over each or creating a central mound.

Add a generous dollop of cottage cheese on top of the scrambled eggs on each loaded hash brown.

Optionally sprinkle Everything But The Bagel seasoning over the assembled dish for extra flavor.

Serve immediately while hot, possibly with a side of fresh fruit or a green salad.