Preheat the oven to 400 degrees F. Grease the skillet (10’’ size) with half oil or cooking spray and set aside.

Peel and shred the potato, use a cheesecloth or kitchen towel to squeeze out the excess water in the potatoes. You can use a store-bought if you’re using a store-bought shredded hash brown thaw it first before squeezing out the excess water.

Generously season the hash brown with onion powder, garlic powder, half of the oil salt, and pepper then combine.

Pour the shredded hash brown into the skillet and press down to even cover the bottom of the skillet. Place in the oven and bake for about 20 minutes until you can see the crispy golden brown on the edges.

In a small bowl, whisk the eggs, green onions, bell peppers, sausage, then season with salt and pepper.

Drizzle the remaining oil over the half-baked hash brown and pour the egg mixture into the baked hash brown and place back into the oven. Continue to bake for about 2 minutes until the egg is set on the edge.

Sprinkle the shredded mozzarella cheese over the egg and return into the oven. Continue to bake for about 6-8 minutes until the cheese bubbles.

Remove and allow it to rest for about 5 minutes, then slice and top with sliced deli chicken (or your choice) garnish with chopped green onion(optional)

Enjoy.