Heat a non-stick skillet over medium-high heat and add a tablespoon of oil. Add the frozen hash browns and cook for 5-7 minutes until golden brown. Flip and cook for another 5-7 minutes until crispy.

Whisk 2-3 eggs with a pinch of salt and pepper. In another non-stick pan, add a small amount of butter or oil, pour in the eggs, and cook gently for 3-4 minutes, stirring occasionally until softly scrambled.

In a mixing bowl, mash 1 ripe avocado with salt and pepper, adding lemon juice if desired.

Transfer the crispy hash browns to a plate, spread the mashed avocado, top with scrambled eggs, and add cottage cheese.

Sprinkle with seasoning and garnish with chives or green onions. Serve immediately.