Crisp the cheese – On a non-stick skillet over medium heat, sprinkle shredded cheese into a circle slightly larger than your hashbrown patty.

Add the hashbrown – Place a cooked hashbrown patty directly on top of the melting cheese, smash it so it's very flat, then let it cook until the cheese is golden and crispy underneath. 

Flip & fold – Carefully flip the whole thing, and continue cooking other side until crispy. Remove from heat and let cool slightly (it will continue to crisp up).

Fill it up – Add sliced avocado, a cooked egg, chili onion crunch, and any other toppings you like. Then season with salt and black pepper.

Serve immediately – These are best eaten hot and crispy.