Bake the frozen hashbrown patties according to package directions.
Meanwhile, in a medium bowl beat the eggs lightly.
In a frying pan, heat the oil or butter until hot. Add the eggs, season to taste with salt and pepper. As the eggs lighten in color around the edges, begin to stir the eggs lightly, bringing the edges to the center, and flipping as needed to cook the "scrambled" eggs on all sides. Remove from heat.
Place two hashbrown patties on each of four plates. Divide the eggs among the four plates. Top with shredded cheese, pico de gallo, dollops of sour cream and slices of avocado. Serve immediately.
Promptly store leftovers in an airtight container in the refrigerator, for up to 3 days. Nutritional values are approximate and based on 1/4 the recipe.Consider other flavor profiles for the toppings, such as: