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.
Notes
You can also use avocado oil or coconut oil instead of olive oil.
Fell free to omit the eggs, it's still super hearty.
I used purple onions but you can certainly use regular onions, both work well.
Omit the chili flakes for less heat, or you can squeeze on sriracha for more heat, it adds a great salty, savory punch!