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Mix the shredded hash browns, 1 cup of cheddar cheese, olive oil and salt and pepper to taste in a mixing bowl.
Grease a non-stick regular muffin pan and divide the hash brown mixture. Use your fingers to pack them tightly and shape them into nests.
Bake at 425°F or until the edges have browned and the cheese has melted, about 15 minutes.
Crack a medium egg into each nest and season with salt and pepper to taste.
Top with crumbled bacon, remaining ¼ cup cheddar cheese and parsley.
Bake at 350°F until the egg whites set, about 13 to 16 minutes.
Let it cool, gently slide a knife along the edges and use a fork to lift it out of the pan.
Dish and serve with chilled avocado slices (optional).