Peel the potatoes if desired, then shred them using a box grater or food processor. Place the shredded potatoes in a bowl of cold water and rinse until the water runs mostly clear. Drain well.

Transfer the rinsed potatoes to a clean kitchen towel or cheesecloth. Squeeze firmly to remove as much water as possible. This step is crucial for crispy hash browns.

Heat a large skillet over medium heat. Add a small amount of oil and cook your chosen protein until fully cooked and lightly browned. Remove from the skillet and set aside.

In the same skillet, add a bit more oil if needed. Sauté onions and bell peppers until softened, about 3–4 minutes. Add garlic and cook for another 30 seconds until fragrant.

Add the shredded potatoes to the skillet, spreading them evenly. Press them down gently with a spatula. Season with salt, pepper, and paprika. Cook undisturbed for 6–8 minutes until the bottom is golden and crispy.

Carefully flip sections of the hash browns. Cook for another 5–7 minutes until crispy on both sides.

Return the cooked protein to the skillet. Add spinach or kale and stir gently until the greens wilt.

Make small wells in the hash brown mixture and crack eggs directly into them, or scramble the eggs separately and stir them in. Cover the skillet with a lid and cook until eggs are set to your liking.

Sprinkle shredded cheese evenly over the top. Cover again and cook until the cheese is melted.

Remove from heat, sprinkle with fresh herbs, and serve hot.