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Preheat the oven to 425F and line a sheet pan with parchment paper.
Add the frozen hash brown patties in a single layer and bake for about 15 minutes, until they’re starting to crisp.
Take the pan out of the oven and gently smash each hash brown with the bottom of a cup or spatula.
Put them back in the oven for another 15 minutes, or until they’re very crispy.
Meanwhile, whisk the eggs with a big splash of half-and-half, salt, and pepper.
Scramble them in butter, then stir in the cheese at the end.
Mash the avocados with lime juice and a pinch of salt.
Top the hash browns with refried beans, smashed avocado, eggs, salsa, and chopped cilantro.
Serve immediately while the hash browns are still crispy.