In a large nonstick skillet, heat 2 tablespoons of vegetable oil over medium-high heat until shimmering. Carefully add thawed frozen shredded hash browns in an even layer, seasoning with salt and black pepper. Allow them to cook undisturbed for 5-7 minutes until they become golden brown and crispy on the bottom. Flip and cook for an additional 4-5 minutes until the other side is crispy.

In the same skillet, add 1 tablespoon of oil, then crumble the breakfast sausage into the pan. Cook over medium heat for 6-8 minutes, stirring occasionally, until browned and cooked through. Transfer to a plate and let rest while preparing the scrambled eggs.

In a mixing bowl, whisk together large eggs, whole milk, and a sprinkle of salt and pepper until well combined. Pour the egg mixture into the same skillet over medium heat, allowing it to sit before gently scrambling. Cook for about 3-4 minutes, stirring occasionally until the eggs are softly set and fluffy.

Grab serving bowls and start with a layer of crispy hash browns as the base. Spoon a portion of the soft scrambled eggs over the hash browns, followed by crumbled sausage. Sprinkle shredded cheddar cheese on top and add your favorite salsa.

Top your Hash Brown Breakfast Bowls with sliced avocado, then add chopped green onions and fresh cilantro if desired. Serve immediately while everything is warm and fresh.