In a bowl, place the hashbrowns, 2 tbsp olive oil, black pepper, salt and mix well.
In a non stick pan, bring 1 tbsp of olive oil to medium-high heat. Add the hashbrowns and sauté them until they obtain a golden crisp coat, turning them over periodically. (Takes about 5-7 minutes)
Add on the veggies and mix everything well. Place the lid on and let them cook for 5 minutes.
Remove lid and crack 4 eggs on top of the hashbrowns. Place the lid on and cook the eggs until desired preference.
Remove from the heat and top with the garnishing ingredients: chili flakes, chives, ground black pepper and sliced jalapeños.