Add the thawed shredded hash browns to a colander. Rinse under cold running water. push down on the hash brown shreds using your hands to press out some of the liquid. Place the colander over a bowl and refrigerate overnight. 

The next day, add hash brown shreds to a large dish towel and wring out all excess liquid. Wring it out a few times. Add drained has browns to a paper towel to continue to dry out.

Heat a large pan over medium/high heat for 1 minute. Add bacon and cook until crispy, flipping bacon a few times to cook evenly. Once cooked, transfer bacon to paper towel lined plate to drain.

Remove all but 1 tbsp of bacon grease from the pan. Transfer it to a small heat proof bowl and save for the next batch of hash browns.

Add 1 tbsp olive oil, swirl to coat. Reduce the heat to medium. Sprinkle the hash browns into the pan in one even layer. to  cover the bottom of the pan. Use a spatula to press down on the hash browns. Season with salt and pepper. Cook for about 10 minutes before flipping. I like mine really crispy.

Flip the hash browns and cook the other side for another 7 minutes. Press down the hash browns into the remaining oil.

Transfer the hash browns and half the bacon to one bowl. Cook the eggs in a little bit of the reserved bacon grease. One bowl is ready to go.

Cook the other half of the hash browns the same way as the first half. Transfer to a bowl along with the remaining bacon. Cook the two remaining eggs whatever style you prefer and then top the second bowl.

Bowls can be placed in a low oven to stay warm while you cook the second batch of hash browns.

Top each bowl with cheese, hot sauce, pico de gallo, or all of the above!