In a nonstick skillet, heat 2 tablespoons of vegetable oil over medium-high heat until shimmering. Add thawed shredded hash browns, ensuring they form an even layer. Season generously with salt and black pepper, cooking undisturbed for about 5-7 minutes until the bottom is golden brown. Carefully flip the hash browns and cook for an additional 4-5 minutes until crispy and evenly browned.

Using the same skillet, add another tablespoon of oil, then crumble the breakfast sausage into the pan. Sauté over medium heat, stirring occasionally, for 6-8 minutes or until the sausage is browned and fully cooked through.

In a bowl, whisk together 4 large eggs, 2 tablespoons of whole milk, and a pinch of salt and pepper until well combined. Pour the egg mixture into the skillet over medium heat. Gently stir with a spatula, cooking until soft and just set, about 3-4 minutes.

To create your Hash Brown Breakfast Bowls, evenly distribute the crispy hash browns into serving bowls as the foundation. Top each bowl with a generous portion of fluffy scrambled eggs, followed by crumbled sausage and a handful of shredded cheddar cheese.

Garnish your Hash Brown Breakfast Bowls with extra green onions and fresh cilantro if desired. Serve these delightful bowls warm.