A trio of frozen products that are easy to keep on hand make this breakfast dish a snap. Try it for dinner, too! No need to thaw the veggies first; cook them from frozen. Serve with a dash of hot sauce, if desired.
Combine hash browns, cauliflower, seasoning (or stir-fry) blend, salt, and pepper in a large bowl. Add 2 Tbsp. oil and toss to coat.
Heat 1 tsp. oil in a large nonstick skillet over medium-high heat. Add the potato mixture; cook, stirring with a spatula, until the vegetables begin to soften and hold together a little, about 2 minutes. Continue cooking, undisturbed, until beginning to brown on the bottom, about 5 minutes. Gently lift portions with the spatula and flip, so that browned sides are on top. Break up a little with the spatula and continue cooking, undisturbed, until the underside is lightly browned, another 4 to 5 minutes. Continue cooking, breaking up and flipping, until most of the mixture is browned and crisped, 8 to 10 minutes more. Divide the mixture among 4 plates and keep warm.
Add the remaining 2 tsp. oil to the skillet and return to medium heat. Crack the eggs into the pan and fry to desired doneness. Top each hash brown portion with a fried egg and serve at once.