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In an 8’ non stick skillet over medium heat, melt 1 tablespoon of butter.
Add 2 cups of frozen shredded hashbrowns, spread them evenly, and cook for 20 minutes.
Drizzle with olive oil and add a pinch of salt.
Flip the hashbrowns, butter around the edges, and cook for an additional 15 minutes.
Remove the hashbrowns from the skillet and place them on a plate.
Add a touch of olive oil to the skillet and fry 3 eggs for 4–5 minutes without flipping them.
Season the eggs with Traeger Breakfast Rub or your preferred seasoning.
Place the fried eggs on top of the hashbrowns.
Top with chopped bacon, cheddar cheese, sliced avocado, fire roasted green chiles, and your choice of hot sauce.